Directions:
- In a nonstick 12 inch skillet, melt butter over med-high heat; add garlic. Add chicken and sprinkle tops with rosemary, pepper, and 1/2 teaspoons salt. Cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes or until juices run clear when thickest part of chicken is pierced with tip of a knife.
- Meanwhile, squeeze 1/2 cup juice from 1 orange. Cut peel and white pith from remaining orange. Cut orange in half from stem to blossom, then cut each half crosswise into 1/4 inch thick slices. In a cup, mix orange juice, cornstarch, salt and 1/4 cup water until blended.
- Transfer chicken to warm platter. To the same skillet, add orange juice mixture. Heat sauce to boiling over med-high heat. Cook stirring constantly, 1 minute or until sauce thickens slightly. Stir in orange slices. Heat through. Spoon sauce over chicken on platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.13 Kcal (1156 kJ) | ||
| Calories from fat | 89.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.98g | 15% | |
|---|---|---|---|
| Cholesterol | 146.87mg | 49% | |
| Sodium | 1344.41mg | 56% | |
| Potassium | 674.52mg | 14% | |
| Total Carbs | 1.21g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 47.34g | 95% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 14.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 113.46 Kcal (475 kJ) | ||
| Calories from fat | 36.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.1g | 15% | |
|---|---|---|---|
| Cholesterol | 60.35mg | 49% | |
| Sodium | 552.38mg | 56% | |
| Potassium | 277.14mg | 14% | |
| Total Carbs | 0.5g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 19.45g | 95% | |
| Vitamin C | 0.2mg | 1% | |
| Calcium | 6mg | 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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