Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Poultry Seasoning |
½ teaspoon | Salt |
½ teaspoon | Ground Cumin |
½ teaspoon | Ground Coriander |
¼ teaspoon | Ground Allspice |
¼ teaspoon | Ground Red Pepper |
¼ teaspoon | Black Pepper |
4 \N | Skinless Boneless Chicken Breast Halves |
1 tablespoon | Olive Oil |
\N \N | Vegetable Cooking Spray |
¼ cup | Water |
¼ cup | Dry White Wine |
1 tablespoon | Salt |
1 tablespoon | Orange Marmalade |
Combine first 7 ingredients in a small bowl; stir well. Rub chicken with spice mixture; let stand 5 minutes. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1minute on each side or until lightly browned. Add water and wine to skilet; cover, reduce heat, and simmer 6 minutes or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Add lemon juice and ⅛ teaspoon salt to skillet. Bring to a boil; cook 4 minutes or until reduced to 3 tablespoons. Remove from heat; stir in marmalade. Spoon sauce over chicken.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Apr 3, 1999, converted by MM_Buster v2.0l.