Food recipes
Orange-Balsamic Chicken
Orange-Balsamic Chicken Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw salt, table spices, pepper, black wheat flour, white, all-purpose, unenriched margarine, regular, 80% fat, co...
Orange-Balsamic Chicken
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
salt, table
cornstarch
marmalade, orange
vinegar, balsamic
Directions:
Place chicken between 2 pieces of heavy-duty plastic wrap and flatten to 1/2 inch thickness.
Sprinkle with salt and pepper, then dredge in flour.
Melt margarine in a large non-stick skillet.
Add chicken and cook over medium-high heat until done, about 8-10 minutes, turning once.
Remove from skillet and keep warm.
Combine broth and cornstarch.
Stir in marmalade.
Add to skillet and cook, stirring constantly, until mixture is thickened.
Stir in vinegar.
Reduce heat to medium.
Return chicken to skillet and turn to coat well with sauce.
Cook 1-2 more minutes until thoroughly heated.
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
salt, table
cornstarch
marmalade, orange
vinegar, balsamic
Directions:
Place chicken between 2 pieces of heavy-duty plastic wrap and flatten to 1/2 inch thickness.
Sprinkle with salt and pepper, then dredge in flour.
Melt margarine in a large non-stick skillet.
Add chicken and cook over medium-high heat until done, about 8-10 minutes, turning once.
Remove from skillet and keep warm.
Combine broth and cornstarch.
Stir in marmalade.
Add to skillet and cook, stirring constantly, until mixture is thickened.
Stir in vinegar.
Reduce heat to medium.
Return chicken to skillet and turn to coat well with sauce.
Cook 1-2 more minutes until thoroughly heated.