ORANGE-GLAZED CHICKEN WITH ROSEMARY

Orange-Glazed Chicken with Rosemary image

Orange juice and rosemary add wonderful flavor to this easy skillet chicken dish.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

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Ingredients

2 teaspoons canola or olive oil
4 boneless skinless chicken breasts (1 to 1 1/4 lb)
1/4 cup orange juice
3/4 cup reduced-sodium chicken broth
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
1/8 teaspoon coarse ground black pepper
2 teaspoons Dijon mustard
1 naval orange, peeled, thinly sliced

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, turning once, until browned on both sides.
Add orange juice and 1/2 cup of the chicken broth to chicken in skillet; sprinkle with rosemary and pepper. Cover; reduce heat to medium. Cook 12 to 15 minutes or until chicken is no longer pink in center. Place chicken on serving platter.
Add remaining 1/4 cup chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 minutes, stirring frequently, until mixture is glaze consistency. Stir in orange slices; cook 1 to 2 minutes, stirring constantly, just until heated.
Spoon glaze over chicken on platter. If desired, garnish with fresh rosemary sprigs.

Nutrition Facts : Calories 210, Carbohydrate 6 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 4 g, TransFat 0 g