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Orange-Tarragon Chicken Breasts

2 whole chicken breasts (about 1-1/2 pounds) halved with skin removed
1/4 teaspoon salt
Freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil
6 green onions (white part only), thinly sliced
1/4 cup low-sodium chicken broth
3/4 cup orange juice
1/4 cup red wine vinegar
3/4 teaspoon dry tarragon leaves, crumbled
3/4 teaspoon of Sweet One® sugar substitute
2 tablespoons parsley


Season chicken with salt and pepper. Dredge with flour. In a large skillet, heat oil over medium heat. Add chicken, cook until well-browned, about 5 minutes; turn and brown other side. Remove chicken from skillet.

Reduce heat to low. Add onion to skillet; cook until softened, about 3 minutes. Add broth, cook, scraping up browned bit with wooden spoon, for 2 minutes. Stir orange juice, vinegar and tarragon into skillet. Add chicken. Simmer, covered, for 25 minutes.

Remove chicken to serving platter. Stir Sweet One® sugar substitute and parsley into skillet. Pour sauce over chicken to serve. Makes 4 servings.

Per Serving (1/2 chicken breast): 226 calories, 28 g protein, 11 g carbohydrate, 7 g fat, 73 mg cholesterol, 216 mg sodium

Diabetic Exchanges:3 meat exchanges, 1 fruit exchange



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