Light Orange Chicken
the Editors of Publications International, Ltd.
Light Orange Chicken
Yield
Makes 4 servings
Ingredients
| 1 | can (10-3/4 ounces) reduced-fat condensed cream of celery soup |
| 1/2 | cup fat-free (skim) milk |
| 1/4 | cup finely chopped onion |
| 2 | tablespoons orange marmalade |
| 1 | clove garlic, minced |
| 1/4 | teaspoon dried rosemary |
| 4 | boneless skinless chicken breast halves |
| 1 | cup julienned carrots |
| 1 | cup julienned zucchini |
Preparation
- Combine soup, milk, onion, marmalade, garlic and rosemary in medium bowl,; set aside. Spray large nonstick skillet with vegetable cooking spray. Heat over medium heat 1 minute. Add chicken; brown 5 minutes on each side. Remove from skillet.
- Add carrots and zucchini to skillet; sauté 2 to 3 minutes. Stir in soup mixture. Return chicken to skillet. Reduce heat to low; cover and simmer 5 to 8 minutes or until chicken is no longer pink in center.
Nutritional Information
| Protein | 29 g |
| Fiber | 3 g |
| Carbohydrate | 20 g |
| Cholesterol | 73 mg |
| Saturated Fat | 2 g |
| Total Fat | 5 g |
| Calories from Fat | 19 % |
| Calories | 243 |
| Sodium | 660 mg |
Dietary Exchange
| Vegetable | 1 |
| Starch | 1 |
| Meat | 3 |
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