Hot licks chicken
4 servings
Ingredients
| Quantity | 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 | Skinless Boneless Chicken Breast Halves | |
| 1 | tablespoon | Olive Oil |
| Vegetable Cooking Spray | ||
| ¼ | cup | Water |
| ¼ | cup | Dry White Wine |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Orange Marmalade |
Directions
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.