Lime and Tangerine Chicken Breasts
Nonstick spray coating
skinless, boneless chicken breast halves
cup chicken broth
cup sliced green onion
cups hot cooked rice or couscous
- Finely shred 1/2 teaspoon lime peel and 1 teaspoon tangerine peel; set aside. Halve lime and squeeze 1 tablespoon juice; set aside. Peel and section tangerines over a bowl to catch any juice; set aside.
- Lightly coat a large skillet with nonstick cooking spray. Season chicken breasts lightly with pepper. Cook chicken in skillet over medium heat for 5 minutes or until browned, turning once. Add broth, rosemary or basil, green onion, reserved lime and tangerine peels, and the 1 tablespoon lime juice. Bring to boiling; reduce heat. Cover and simmer about 8 minutes or until chicken is tender. Remove chicken from skillet and keep warm.
- Combine cornstarch and water. Add to juices in skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add tangerine sections and any juice; heat through. Pour sauce over chicken. Serve with hot cooked rice or couscous. Makes 6 servings.
From the Test Kitchen
1-1/2 bread, 3 meat.
Nutrition Facts(Lime and Tangerine Chicken Breasts)
- Per serving:
- 241 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 60 mg chol.,
- 98 mg sodium,
- 26 g carb.,
- 1 g fiber,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet