Chicken a l’Orange

I just love a big bright orange. Duck a l’Orange is one of my favs, but it’s comes at a calorie price.
So I make lighter version of Chicken a l’Orange. It still takes decadent but with a LOT less fat, less sugar, and a LOT less calories.

• 1 tablespoon I Can’t Believe It’s Not Butter
• 2-4 skinless chicken breasts
• Pinch of salt and pepper
• 1/2 cup Tropicana Trop50 orange juice
• 1/2 teaspoon cornstarch
• 1/2 teaspoon ground mustard
• 2 tablespoons sugar free orange marmalade
• 1 tablespoon low sodium soy sauce
• 1 fresh orange
• 1 pan with a lid (or tin foil)
• Flat wooden spoon
• Zester
• Extra plate and tin foil
• Bowl
• Whisk

1. Melt butter in a pan
2. alt and pepper the chicken breast and lay them in the pan
3. Pan sear until cooked and no longer pink inside (a few minutes per side depending on thickness)
4. Remove cooked chicken and put on plate, cover with tin foil, and set aside
5. Deglaze the pan with the orange juice
6. With a flat wooden spoon, scrape the bottom of the pan (that’s where the goodies are)and bring it just to a simmer
7. In a bowl, whisk together the cornstarch, mustard, marmalade, and soy sauce
8. Add the cornstarch mixture to the pan and keep whisking until it thickens (a few minutes)
9. Take the pan off the heat, add the chicken to the pan, spoon some of the marmalade over the chicken and cover it with a lid to l t it rest for a minute.
10. Plate your sides in the middle of the plate (I did brown rice medley and fresh corn), then place a piece of the chicken over that.
11. Zest an orange and use it for a garnish.
12. Slice the orange, then cut a wedge from the center to the edge. Twist it and use one slice as a top garnish.