Chicken with Mandarin Orange and Water Chestnut Sauce
Even though they're called water chestnuts, they're really tubers–-not nuts. But they are low in calories, about 14 per ounce, and virtually fat free.
Makes 4 servings
|1||can (11 ounces) mandarin oranges, drained|
|1||can (8 ounces) sliced water chestnuts, drained|
|4||teaspoons packed brown sugar|
|2||tablespoons white vinegar|
|1||tablespoon reduced-sodium soy sauce|
|1-1/2||cups chicken broth or stock|
|4||split chicken breast halves, skinned and boned|
- In small saucepan, combine mandarin oranges, water chestnuts, brown sugar, vinegar, soy sauce and cornstarch dissolved in 1/4 cup water. Cook until mixture becomes clear and thickens, about 4 to 5 minutes, stirring occasionally. Remove from heat. In large skillet, bring broth to a simmer. Pound chicken breasts with meat mallet to 1/2-inch thickness. Place chicken in skillet; cover and simmer over medium-low heat about 8 to 10 minutes or until chicken is no longer pink in center. Remove chicken from poaching liquid. Place on serving platter. Heat sauce if needed; spoon sauce over chicken.
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||18 %|
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