Directions:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
- Add the onion and garlic to the skillet and cook until the onion is tender. Add 1/2 cup broth and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
- Remove the chicken from the skillet, cover and keep warm. Stir the remaining broth, orange juice and mustard in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is reduced to 3/4 cup. Serve the sauce with the chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.58 Kcal (375 kJ) | ||
| Calories from fat | 28.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.19g | 5% | |
|---|---|---|---|
| Cholesterol | 33.45mg | 11% | |
| Sodium | 304.12mg | 13% | |
| Potassium | 245.51mg | 5% | |
| Total Carbs | 3.66g | 1% | |
| Sugars | 2.13g | 9% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 11.85g | 24% | |
| Vitamin C | 12.3mg | 21% | |
| Iron | 0.1mg | 0% | |
| Calcium | 12.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 75.24 Kcal (315 kJ) | ||
| Calories from fat | 24.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 5% | |
|---|---|---|---|
| Cholesterol | 28.09mg | 11% | |
| Sodium | 255.46mg | 13% | |
| Potassium | 206.23mg | 5% | |
| Total Carbs | 3.07g | 1% | |
| Sugars | 1.79g | 9% | |
| Dietary Fiber | 0.34g | 2% | |
| Protein | 9.95g | 24% | |
| Vitamin C | 10.4mg | 21% | |
| Iron | 0.1mg | 0% | |
| Calcium | 10.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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