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Rosemary-Orange Chicken

http://www.eatingwell.com/recipes/rosemary_orange_chicken.html

From EatingWell:  March 1998

Fresh orange juice and rosemary make the perfect pan sauce for lean chicken breasts.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 4 boneless, skinless chicken breasts, (1-1 1/4 pounds total), trimmed
• Salt & freshly ground pepper
• 1 tablespoon extra-virgin olive oil, divided
• 1/4 cup finely chopped shallots
• 1 clove garlic, minced
• 3/4 cup fresh orange juice
• 1/2 cup reduced-sodium chicken broth
• 1 teaspoon butter
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon white-wine vinegar

Preparation

1. Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.
2. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add shallots and garlic. Cook, stirring, about 1 minute. Add orange juice and broth; bring to a simmer. Cook until reduced by half, about 3 minutes.
3. Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir butter, rosemary and vinegar into the sauce. Season with salt and pepper and spoon over the chicken.

Nutrition

Per serving : 193 Calories; 7 g Fat; 2 g Sat; 4 g Mono; 65 mg Cholesterol; 7 g Carbohydrates; 24 g Protein; 0 g Fiber; 199 mg Sodium; 346 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 3 lean meat, 1/2 fat