Light Orange Chicken the Editors of Publications International, Ltd.
Light Orange Chicken
Makes 4 servings
|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|
- 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.
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||19 %|
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