Rosemary-Orange Chicken
| Sat Sat | Fat | Chol | Carb | Calories | ||
|---|---|---|---|---|---|---|
| 4 | Chicken Breasts (1.5 lbs) | 0 | 6 | 330 | 660 | |
| Salt (to taste) | 0 | 0 | 0 | 0 | ||
| Pepper (to taste) | 0 | 0 | 0 | 0 | ||
| Garlic Powder (to taste) | 0 | 0 | 0 | 0 | ||
| Dangold Pasta Herb Blend (to taste) | 0 | 0 | 0 | 0 | ||
| 3 tsp | Olive Oil (split) | 2 | 14 | 0 | 120 | |
| 1/4 cup | Green Onions (finely chopped) | 0 | 0 | 0 | 22 | |
| 1 clove | Garlic | 0 | 0 | 0 | 4 | |
| 3/4 cup | Orange Juice Concentrate | 0 | 0 | 0 | 330 | |
| 1 tsp | Chicken Bouillon Granules | 0 | 0 | 0 | 10 | |
| 1 tsp | Margarine (Promise Light) | 1 | 5 | 0 | 45 | |
| 1 tsp | Rosemary (chopped) | 0 | 0 | 0 | 0 | |
| 1 tsp | White Wine Vinegar | 0 | 0 | 0 | 2 | |
| Total (g): | 3 | 25 | 330 | 0 | 1193 | |
| Servings: | 4 | |||||
| Per Serving (g): | 0.8 | 6.3 | 82.5 | 0.0 | 298.3 |
Directions
- Season chicken on both sides with salt, pepper, garlic powder, and italian herbs.
- Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat.
- Add the chicken and cook until beginning to be browned.
- Transfer the chicken to a plate and tent with foil.
- Reduce heat to medium.
- Add the remaining 1 1/2 teaspoons oil to the pan.
- Add onion and garlic. Cook, stirring, about 1 minute.
- Add orange juice concentrate, chicken bouillon, margarine, rosemary and vinegar; bring to a simmer. Cook until hot, about 3 minutes.
- Return the chicken and any accumulated juices to the pan; reduce heat to low.
- Simmer until the chicken is heated through.
- Season with salt and pepper.
- Serve chicken and pour the sauce over the chicken.
Comments
- A very good, light chicken dish.
- Serve with rice made with 2 tsp chicken bouillon granules and Dangold Pasta Herb Blend