Chicken Breasts à l'Orange
1 box (6 ounces) quick-cooking
long-grain and wild rice mix
1 TB margarine or butter
4 medium skinless, boneless chicken-breast
1/2 tsp salt
2 medium oranges
1/3 cup sweet orange marmalade
2 TBs red wine vinegar
½ tsp Signature Spices Garam Marsala
1 tsp cornstarch
1 small garlic clove, thinly sliced
Prepare rice mix as label directs. In nonstick 10-inch skillet, melt margarine
over medium-high heat. Add chicken breasts; sprinkle with 1/4 tsp salt. Cook
5 minutes. Reduce heat to medium; turn chicken over and cook 5 to 7
minutes longer or until juices run clear when thickest part of breast is
pierced with tip of knife. Transfer chicken to plate; keep warm.
While chicken cooks, from 1 orange, grate 1/4 tsp peel. Squeeze 1/2 cup
juice into 2-cup liquid measuring cup or bowl. Cut off any peel and white pith
from second orange. Holding orange over same liquid measure to catch
juice, cut on either side of membranes to release each section, allowing
fruit and juice to drop into cup. Squeeze membrane to release any excess
juice. You should have at least 3/4 cup orange juice and sections. Stir in
marmalade, Garam Marsala, vinegar, cornstarch, orange peel, and remaining
1/4 tsp salt.
Add garlic to drippings in skillet; cook 15 seconds, stirring. Add orange-juice
mixture; heat to boiling. Boil 3 minutes or until sauce thickens slightly.
Return chicken with any juices to skillet; heat through, turning to coat with
sauce.
