Chicken Breasts With Marmalade

• Vegetable cooking spray
• 1 teaspoon margarine
• 1/2 cup finely chopped onion
• 4 fresh mushrooms, sliced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 (6-ounce) skinned chicken breast halves
• 1/4 cup water
• 1/4 cup low-sodium teriyaki sauce
• 2 Tablespoons low-sugar orange marmalade
• 2 cups cooked rice, without salt
• Fresh orange slices (optional)
• Flat-leaf parsley sprigs ( optional)

1. 1) Coat a large skillet with cooking spray; add margarine. Place medium-high heat until margarine melts. Add onion and mushrooms; saute until tender. Transfer mushrooms mixture to a small bowl. Stir in salt and pepper; set aside.
2. 2) Coat skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Combine water, teriyaki sauce, and orange marmalade; pour over chicken in skillet. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done, turning occasionally. Add mushroom mixture to skillet; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes.
3. 3) To serve, place 1/2 cup rice on each plate. Top with chicken. Spoon mushroom mixture evenly over chicken. If desired, garnish with orange slices and parsley sprigs.

vegetable cooking spray, margarine, onion, mushrooms, salt, pepper, chicken, water, teriyaki sauce, lowsugar, rice, orange slices, parsley

Taken from www.epicurious.com/recipes/member/views/chicken-breasts-with-marmalade-52423991 (may not work)