Mandarin Orange Chicken

• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 1/2 cup orange juice
• 1/4 cup orange marmalade
• 2 tablespoons honey mustard
• 1/4 teaspoon dried rosemary, crushed
• 1 can (11 ounces) mandarin oranges, drained
• 1 teaspoon grated orange zest
• Hot cooked rice, optional

1. Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and pepper; add chicken. Seal bag and turn to coat; In a large skillet, brown chicken in oil on both sides.
2. Combine the orange juice, marmalade, mustard and rosemary; pour over chicken. Bring to a boil. Reduce heat; cook for 5-8 minutes or until chicken juices run clear and sauce is thickened. Stir in oranges and orange zest. Serve with rice if desired.

chicken breast halves, flour, salt, pepper, canola oil, orange juice, orange marmalade, honey, rosemary, mandarin oranges, orange zest, rice

Taken from www.tasteofhome.com/recipes/mandarin-orange-chicken/ (may not work)