Directions:
- Place chicken in an 11- to 12-inch frying pan. Add broth, orange peel, orange juice, wine, dried fruit bits, and dried cranberries. Cover and bring to a boil over high heat. Reduce heat and simmer until meat is no longer pink in center of thickest part (cut to test), 15 to 20 minutes total. Transfer chicken to a platter; keep warm.
- Boil pan juices over high heat, uncovered, until reduced to 1 cup, 3 to 4 minutes. Mix cornstarch with 3 tablespoons water, pour into sauce, and stir until boiling.
- Moisten chicken with some of the sauce and pour remainder into a bowl. Sprinkle chicken with green onions. Serve with remaining sauce and salt to add to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1407.95 Kcal (5895 kJ) | ||
| Calories from fat | 309.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.4g | 53% | |
|---|---|---|---|
| Cholesterol | 180mg | 60% | |
| Sodium | 1473.38mg | 61% | |
| Potassium | 2020.41mg | 43% | |
| Total Carbs | 318.73g | 106% | |
| Sugars | 47.32g | 189% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 40.7g | 81% | |
| Vitamin C | 1741.6mg | 2903% | |
| Iron | 2.6mg | 14% | |
| Calcium | 3064mg | 306% | |
| Amount Per 100 g | |||
| Calories | 158.47 Kcal (663 kJ) | ||
| Calories from fat | 34.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 53% | |
|---|---|---|---|
| Cholesterol | 20.26mg | 60% | |
| Sodium | 165.84mg | 61% | |
| Potassium | 227.41mg | 43% | |
| Total Carbs | 35.87g | 106% | |
| Sugars | 5.33g | 189% | |
| Dietary Fiber | 0.34g | 12% | |
| Protein | 4.58g | 81% | |
| Vitamin C | 196mg | 2903% | |
| Iron | 0.3mg | 14% | |
| Calcium | 344.9mg | 306% | |
* 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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