Orange-Balsamic Chicken

1. 1

   Place chicken between 2 pieces of heavy-duty plastic wrap and flatten to 1/2 inch thickness. Sprinkle with salt and pepper, then dredge in flour.

2. 2

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

3. 3

   Combine broth and cornstarch. Stir in marmalade. Add to skillet and cook, stirring constantly, until mixture is thickened.

4. 4

   Stir in vinegar. Reduce heat to medium.

5. 5

   Return chicken to skillet and turn to coat well with sauce. Cook 1-2 more minutes until thoroughly heated.

* Per serving · 4 servings · Values may vary.

No additional tips available.