Orange Balsamic Chicken Posted by kdipaolo at April 2001
WW Points 4; prep time 19 minutes
4 (4 ounce) skinned, boned chicken breast halves 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup all-purpose flour 1 tablespoon margarine 2/3 cup canned no-salt-added chicken broth 1 1/2 teaspoons cornstarch 1/2 cup low-sugar orange marmalade 1 1/2 tablespoons balsamic vinegar Orange slices (optional)
Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper; dredge in flour. *I used a heavy freezer gallon zip bag. Then when done with the mallet I used the bag to place flour mixture in. Thus no mess!
Melt margarine in a large nonstick skillet over medium-high heat. Add chicken, and cook 8 to 10 minutes or until done, turning once. Remove chicken from skillet; keep warm.
Meanwhile, combine broth and cornstarch; stir in marmalade. Stir broth mixture into skillet; cook, stirring constantly, until mixture is thickened. Stir in vinegar. Reduce heat to medium; add chicken, turning to coat. Cook 1 to 2 additional minutes or until thoroughly heated. Garnish with orange slices, if desired.
