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3 Tablespoons cornstarch
1 can (14.5 oz.) vegetable broth
1 teaspoon lemon juice
1/2 cup sweet orange marmalade
6 skinless boneless chicken breast halves
6 cups hot cooked rice, cooked without salt
In bowl mix cornstarch, broth, lemon juice and marmalade until
smooth. Set aside.
In medium nonstick skillet over medium-high heat, cook chicken in
2 batches, 10 minutes or until browned. Set chicken aside. Stir
cornstarch mixture and add. Cook until mixture boils and thickens,
stirring constantly. Return chicken to pan. Reduce heat to low.
Cover and cook 5 minutes or until chicken is no longer pink. Serve
with rice. If desired, garnish rice with fresh parsley and chicken
with fresh thyme.
Serves 6
1 can (14.5 oz.) vegetable broth
1 teaspoon lemon juice
1/2 cup sweet orange marmalade
6 skinless boneless chicken breast halves
6 cups hot cooked rice, cooked without salt
In bowl mix cornstarch, broth, lemon juice and marmalade until
smooth. Set aside.
In medium nonstick skillet over medium-high heat, cook chicken in
2 batches, 10 minutes or until browned. Set chicken aside. Stir
cornstarch mixture and add. Cook until mixture boils and thickens,
stirring constantly. Return chicken to pan. Reduce heat to low.
Cover and cook 5 minutes or until chicken is no longer pink. Serve
with rice. If desired, garnish rice with fresh parsley and chicken
with fresh thyme.
Serves 6
