poulet_balsamic___la_marmelade_d_orange


Le mélange des saveurs est tout à fait armonieux. Un vrai délice cette recette, on me la redemande souvent.


Désolé, je n'ai pas encore pris le temps de la traduire.

4 (4 ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 tablespoon margarine
2/3 cup canned no-salt-added chicken broth
1 1/2 teaspoons cornstarch
1/2 cup low-sugar orange marmalade
1 1/2 tablespoons balsamic vinegar
Orange slices (optional)

Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper; dredge in flour. *I used a heavy freezer gallon zip bag.
Then when done with the mallet I used the bag to place flour mixture in. Thus no mess!

Melt margarine in a large nonstick skillet over medium-high heat. Add chicken, and cook 8 to 10 minutes or until done, turning once. Remove chicken from skillet; keep warm.

Meanwhile, combine broth and cornstarch; stir in marmalade. Stir broth mixture into skillet; cook, stirring constantly, until mixture is thickened. Stir in vinegar. Reduce heat to medium; add chicken, turning to coat. Cook 1 to 2 additional minutes or until thoroughly heated. Garnish with orange slices, if desired.

Yields 4 servings.