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Low Fat Citrus and Mushroom Chicken
6 skinless, boneless chicken breast halves (about 1-1/4 pound total)
1-1/2 cups water
3/4 cup frozen orange juice concentrate, thawed
3 tablespoons balsamic vinegar or white wine vinegar
2 tablespoons cornstarch
2 teaspoons instant chicken bouillon granules
2 tablespoons olive oil
4 cups sliced shiitake or button mushrooms
12 ounces refrigerated fresh or packaged dried tomato linguine and/or plain linguine, cooked and drained
orange slices, halved (optional)
Rinse chicken; pat dry with paper towels. Season chicken breasts lightly with salt and pepper. For sauce, in a bowl stir together water, thawed concentrate, vinegar, cornstarch, and bouillon granules; set aside.
In a 12" skillet cook chicken in hot oil for 8 to 10 minutes or until tender and no longer pink, turning once. Remove chicken from skillet; cover and keep warm.
In the same skillet cook mushrooms until tender. Stir sauce and add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken and hot cooked linguine. If desired, garnish with orange slices.
Makes 6 servings.
Calories...445...Fat...8 g...Carbs...66 g...Sodium...358 mg...Fiber...1 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
