Ingredients
2
teaspoons canola or olive oil
4
boneless skinless chicken breasts (1 to 1 1/4 lb)
1/4
cup orange juice
3/4
cup reduced-sodium chicken broth
1
teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
1/8
teaspoon coarse ground black pepper
2
teaspoons Dijon mustard
1
naval orange, peeled, thinly sliced
Preparation
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, turning once, until browned on both sides.
Add orange juice and 1/2 cup of the chicken broth to chicken in skillet; sprinkle with rosemary and pepper. Cover; reduce heat to medium. Cook 12 to 15 minutes or until chicken is no longer pink in center. Place chicken on serving platter.
Add remaining 1/4 cup chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 minutes, stirring frequently, until mixture is glaze consistency. Stir in orange slices; cook 1 to 2 minutes, stirring constantly, just until heated.
Spoon glaze over chicken on platter. If desired, garnish with fresh rosemary sprigs.
