Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
750
Calories
45g
Protein
5g
Fat
128g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound boneless skinless chicken breasts, pounded thin
- 2 tbsp flour
- ½ cup orange juice
- ¼ cup sweet and tangy honey mustard (French's)
- ¼ cup orange marmalade
- ¼ tsp rosemary leaves, crushed
- 1 orange thinly sliced and quartered
Directions
1
Coat chicken with flour; shake off excess.
2
Heat 1 tbsp oil in nonstick skillet.
3
Cook chicken 5 minutes or until browned.
4
Mix orange juice, mustard, marmalade and rosemary.
5
Add to skillet.
6
Bring to boiling.
7
Simmer, uncovered, over medium low heat for 5 minutes or until chicken is no longer pink in center and sauce thickens slightly.
8
Stir in orange pieces; heat through.
9
Serve with rice if desired.
10
Category:Cathy's Recipes
11
Category:Chicken breast Recipes
12
Category:Orange juice Recipes
13
Category:Orange Recipes
Recipe sourced from
fandom