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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 frozen boned, skinned chicken breast halves (8 oz. each) |
1 1/4 cups fat-skimmed chicken broth |
1 teaspoon grated orange peel |
1 cup orange juice |
1/4 cup dry white wine |
3/4 cup mixed dried fruit bits |
1/3 cup dried cranberries |
1 tablespoon cornstarch |
1/4 cup minced green onions |
salt |
Directions:
1. 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.
2. 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.
3. 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.
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