Chicken Breasts in Orange Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Use sweet seedless oranges for this flavorful entree.
Ingredients
- 4 large navel oranges
- 4 medium chicken-breast halves with bones
- 1/2 tsp. salt
- 1/2 tsp. coarsely ground black pepper
- 1/4 tsp. dried thyme leaves
- 1/2 c. chicken broth
- 1/4 c. orange marmalade
- 1 tsp. cornstarch
Instructions
- With vegetable peeler, remove four 3-inch-long strips peel (about 3/4 inch wide each) from 1 orange. Cut peel lengthwise into very thin slivers. Squeeze enough juice from 2 oranges to equal 2/3 cup. Cut peel and white pith from remaining 2 oranges. Cut each orange in half from stem to blossom end, then cut each half crosswise into 1/4-inch-thick slices; set aside.
- Rub chicken breasts with salt, pepper, and thyme. In nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Add chicken breasts and cook until golden, about 6 minutes, turning once. Add orange juice, orange-peel strips, and chicken broth; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until juices run clear when chicken is pierced with tip of knife.
- In cup, mix orange marmalade and cornstarch until blended. Transfer chicken breasts to warm platter; keep warm. To same skillet, add marmalade mixture; heat to boiling. Cook, stirring constantly, 1 minute, until sauce thickens slightly. Stir in orange slices; heat through. Spoon sauce over chicken breasts on platter.
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