Orange Balsamic Chicken

• 4 pieces Boneless, Skinless Chicken Breasts
• 1/4 cups Flour
• 1 teaspoon Pepper
• 1 teaspoon Salt
• 1 Tablespoon Margarine Or Butter
• 1- 1/2 teaspoon Cornstarch
• 23 cups Low Sodium Chicken Broth
• 1/2 cups Low Sugar Orange Marmalade
• 1- 1/2 Tablespoon Balsamic Vinegar

1. Instructions Place chicken between two sheets of heavy duty plastic wrap and flatten to 1/2 inch thickness by using a meat mallet or rolling pin.
2. Sprinkle with salt and pepper and dredge in flour.
3. Melt butter in large nonstick skillet over med-high heat.
4. Add chicken and cook 8-10 minutes or until done, turning once.
5. Remove chicken from skillet, keep warm.
6. Meanwhile, combine broth and cornstarch; stir in marmalade.
7. Stir broth mixture into skillet.
8. Cook, stirring constantly until mixture is thickened.
9. Stir in vinegar.
10. Reduce heat to medium; add chicken, turning to coat.
11. Cook 1-2 additional minutes or until thoroughly heated.
12. Garnish with orange slices, if desired.

chicken breasts, flour, pepper, salt, margarine, cornstarch, chicken broth, low sugar, balsamic vinegar

Taken from tastykitchen.com/recipes/main-courses/orange-balsamic-chicken-2/ (may not work)