Chicken with Orange and Basil
Makes 4 servings
|Nonstick cooking spray|
|4||boneless skinless chicken breast halves (1-1/2 pounds)|
|3/4||cup fresh orange juice|
|1/2||cup dry white wine|
|2||tablespoons grated orange peel|
|1/2||cup sliced red onion|
|1||can (6 ounces) mandarin oranges, drained|
|1/4||cup sliced fresh basil leaves or 2 teaspoons dried basil|
|Crumbled blue cheese (optional)|
- Spray large skillet with cooking spray; heat over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is no longer pink in center. Transfer to serving plate; keep warm.
- Combine orange juice, wine and orange peel in same skillet; bring to a boil. Boil 5 minutes. Stir in onion; cook and stir about 5 minutes more or until onion is tender and sauce is reduced to about 1/4 cup. Reduce heat; stir in oranges and basil. Spoon sauce over chicken; sprinkle with blue cheese, if desired.
Serve with a mixed green salad and sourdough rolls.
|Serving Size:||1 chicken breast with about 1/2 cup of sauce|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||8 %|
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