Ingredients
4 boneless skinless chicken breast halves (4 ounces each)2 tablespoons all-purpose flour1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon canola oil1/2 cup orange juice1/4 cup orange marmalade2 tablespoons honey mustard1/4 teaspoon dried rosemary, crushed1 can (11 ounces) mandarin oranges, drained1 teaspoon grated orange zestHot cooked rice, optional
Preparation
Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and pepper; add chicken. Seal bag and turn to coat; In a large skillet, brown chicken in oil on both sides.
Combine the orange juice, marmalade, mustard and rosemary; pour over chicken. Bring to a boil. Reduce heat; cook for 5-8 minutes or until chicken juices run clear and sauce is thickened. Stir in oranges and orange zest. Serve with rice if desired.
