Chicken - Citrus
from lizj's recipe box
Ingredients:
3 skinless, boneless chicken breast halves (about 1 pound total), fresh or frozen
1 teaspoon vegetable oil
1 medium onion (for ¾ cup chopped)
1 teaspoon bottled minced garlic
¼ cup sliced or slivered almonds
1 cup fat-free chicken broth remaining from the Savory Rice recipe
¼ cup honey mustard, or more to taste
1 teaspoon balsamic vinegar
1 cup bottled orange segments
1 tablespoon cornstarch
2 tablespoons water
1. The oven or toaster oven should be already heated to 325°F.
2. If the chicken is frozen, run hot water over it so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 2 minutes, uncovered, on high, to begin defrosting.
3. Meanwhile, heat the oil over medium heat in a 12-inch nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the garlic and stir from time to time.
4. Slice each breast half (fresh or partially frozen) into strips about 1 inch wide. Push the onion to the sides of the skillet and add the chicken. Cook the chicken, stirring frequently, until it turns white and barely begins to brown, about 5 minutes.
5. While the chicken cooks, start the Savory Rice. Toast the almonds in a small baking pan in the oven until light brown, about 5 minutes, and set aside.
6. When the chicken is white, add the remaining 1 cup chicken broth to the skillet. Add the honey mustard and vinegar and stir until the mustard dissolves. Covet the pan and bring the broth to a boil. Reduce the heat to low and simmer 5 minutes. Taste the sauce. If you prefer a stronger mustard flavor, add 1 to 2 tablespoons more honey mustard and stir.
7. Add the orange segments to the skillet. Raise the heat to medium. Combine the cornstarch and water in a small container that has a lid and shake well until the lumps disappear. Add the cornstarch mixture to the skillet a little at a time, stirring constantly. Simmer until thickened, about 2 minutes more.
8. To serve, place a chicken cutlet on a bed of rice, and top with some sauce and orange segments. Garnish with the almonds.
Serves 4
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