Orange-Braised Chicken with Vegetables |
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Prep Time: 9 Minutes Cook Time: 28 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Ingredients:
1 cup fat-free, less-sodium chicken broth |
2 tablespoons tomato paste |
1 1/2 teaspoons grated orange rind |
1 teaspoon sugar |
3/4 teaspoon dried basil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 (4-ounce) skinless, boneless chicken breast halves |
1 1/2 tablespoons italian-seasoned breadcrumbs |
1 tablespoon olive oil |
cooking spray |
1 cup matchstick-cut carrots |
1 cup thinly sliced leeks |
1/2 cup chopped celery |
2 tablespoons dry vermouth or vodka |
Directions:
1. Combine first 7 ingredients in a bowl; stir with a whisk. Set aside. Coat chicken with breadcrumbs.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until golden brown. Remove chicken.
3. Add carrot, leeks, celery, and vermouth to pan. Sauté 3 minutes or until leeks are soft. Return chicken to pan. Pour broth mixture over chicken; cover, reduce heat, and simmer 15 minutes or until chicken is done.
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