QueenBeeGrannyJean
02-22-2007, 09:19 AM
4 boneless, skinless chicken breast halves
Salt and pepper to taste
2 teaspoons canola oil
1/4 cup finely chopped shallots, or you can use green onions if you don't have shallots.
1 clove minced garlic
3/4 cup fresh orange juice
1/2 cup fat-free chicken broth
1 teaspoon butter
1 teaspoon chopped rosemary
1/2 teaspoon white wine vinegar
Season chicken with salt and pepper on both sides. Heat 1 1/2 teaspoons oil in large skillet on medium-high.
Add chicken breasts and cook 3 minutes per side until well-browned on both sides. Remove chicken breast and tent with
foil on plate to keep warm
Add 1 teaspoon oil to skillet; add shallots and garlic. Cook, stirring, about 1 minute. Add juice and broth; and bring to simmer. Cook 3 minutes or until reduced by half. Return the 4 partially cooked chicken breasts to skillet; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to warmed platter.
Stir in butter, rosemary and vinegar to sauce in skillet. Season with salt and pepper.
Serve chicken breast on a bed of brown rice, with sauce spooned over each chicken breast.
Salt and pepper to taste
2 teaspoons canola oil
1/4 cup finely chopped shallots, or you can use green onions if you don't have shallots.
1 clove minced garlic
3/4 cup fresh orange juice
1/2 cup fat-free chicken broth
1 teaspoon butter
1 teaspoon chopped rosemary
1/2 teaspoon white wine vinegar
Season chicken with salt and pepper on both sides. Heat 1 1/2 teaspoons oil in large skillet on medium-high.
Add chicken breasts and cook 3 minutes per side until well-browned on both sides. Remove chicken breast and tent with
foil on plate to keep warm
Add 1 teaspoon oil to skillet; add shallots and garlic. Cook, stirring, about 1 minute. Add juice and broth; and bring to simmer. Cook 3 minutes or until reduced by half. Return the 4 partially cooked chicken breasts to skillet; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to warmed platter.
Stir in butter, rosemary and vinegar to sauce in skillet. Season with salt and pepper.
Serve chicken breast on a bed of brown rice, with sauce spooned over each chicken breast.