lime and tangerine chicken
categories:  Chicken |    

Prepared: 2004-12-06

Ingredients:

• 1 lime
• 2 tangerines
• 6 boneless, skinless chicken breast halves
• fresh ground black pepper
• 1/3 cup chicken broth
• 1/4 cup sliced green onions
• 1 tsp. shipped fresh rosemary or 1/4 tsp. dried rosemary
• 1 tbsp. water
• 1/2 tsp. cornstarch
• 3 cups hot cooked rice or couscous

Preparation:

• finely shred 1 teaspoon of peel from the lime and then from the tangerines, and set aside.
• halve the lime and squeeze 1 tbsp. juice and set aside.
• peel and section the tangerines over a bowl to catch juices; set aside.
• lightly coat a large skillet with nonstick cooking spray.
• season chicken with pepper.
• cook chicken in skillet over medium heat for 5 minutes or until browned, turning once.
• add broth, green onions, rosemary or basil, reserved peels, and lime juice.
• bring to boiling then reduce heat.
• simmer, covered, about 8 minutes or until chicken is tender and no longer pink.
• remove chicken from skillet; keep warm. for sauce, combine water and cornstarch.
• add to juices in skillet; cook and stir until bubbly.
• cook and stir for 2 minutes longer.
• add tangerine sections and any juice; heat through.
• pour sauce over chicken.
• serve with rice or couscous.

makes 6 servings @ 241 calories per serving