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Lime and Tangerine Chicken Breasts




Source of Recipe


Provided by Better Homes and Gardens


List of Ingredients




1 lime
2 tangerines
Nonstick spray coating
6 skinless, boneless chicken breast halves
Pepper
1/3 cup chicken broth
1 teaspoon snipped fresh rosemary or basil or 1/4 teaspoon dried rosemary or basil, crushed
1/4 cup sliced green onion
1/2 teaspoon cornstarch
1 tablespoon water
3 cups hot cooked rice or couscous


Recipe



Finely shred 1/2 teaspoon lime peel and 1 teaspoon tangerine peel; set aside. Halve lime and squeeze 1 tablespoon juice; set aside. Peel and section tangerines over a bowl to catch any juice; set aside.
2 Lightly coat a large skillet with nonstick cooking spray. Season chicken breasts lightly with pepper. Cook chicken in skillet over medium heat for 5 minutes or until browned, turning once. Add broth, rosemary or basil, green onion, reserved lime and tangerine peels, and the 1 tablespoon lime juice. Bring to boiling; reduce heat. Cover and simmer about 8 minutes or until chicken is tender. Remove chicken from skillet and keep warm.
3 Combine cornstarch and water. Add to juices in skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add tangerine sections and any juice; heat through. Pour sauce over chicken. Serve with hot cooked rice or couscous. Makes 6 servings.