Citrus Chicken Supper
- 1 tablespoon extra-virgin olive oil
- 4 skinless, boneless chicken breast halves
- 1/2 cup fat-free chicken broth
- 3 1/2 tablespoons orange marmalade
- 1 (1 ounce) package ranch dressing mix
- 1 1/2 teaspoons cornstarch, sifted
- 2 cups cooked rice
- Heat the olive oil in a skillet over medium heat. Cook the chicken breasts in the skillet until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While the chicken cooks, stir the chicken broth, orange marmalade, and ranch dressing mix together in a bowl; pour over the chicken. Add the cornstarch to the liquid in the skillet and stir. Bring the mixture to a low boil, reduce heat to medium-low, place a cover on the skillet, and cook another 10 minutes. Serve over the cooked rice.
extravirgin olive oil, skinless, chicken broth, orange marmalade, cornstarch, rice
Taken from www.allrecipes.com/recipe/216734/citrus-chicken-supper/ (may not work)