CHICKEN BREASTS WITH MARMALADE

CHICKEN BREASTS WITH MARMALADE image

Yield 4 servings

Number Of Ingredients 13

Vegetable cooking spray
1 teaspoon margarine
1/2 cup finely chopped onion
4 fresh mushrooms, sliced
1/8 teaspoon salt
1/8 teaspoon pepper
4 (6-ounce) skinned chicken breast halves
1/4 cup water
1/4 cup low-sodium teriyaki sauce
2 Tablespoons low-sugar orange marmalade
2 cups cooked rice, without salt
Fresh orange slices (optional)
Flat-leaf parsley sprigs ( optional)

Steps:

1) Coat a large skillet with cooking spray; add margarine. Place medium-high heat until margarine melts. Add onion and mushrooms; saute until tender. Transfer mushrooms mixture to a small bowl. Stir in salt and pepper; set aside. 2) Coat skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Combine water, teriyaki sauce, and orange marmalade; pour over chicken in skillet. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done, turning occasionally. Add mushroom mixture to skillet; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes. 3) To serve, place 1/2 cup rice on each plate. Top with chicken. Spoon mushroom mixture evenly over chicken. If desired, garnish with orange slices and parsley sprigs.