Serving Size : 44 boneless chicken breast halves with skin All purpose flour 2 tablespoons butter — (1/4 stick) 1 tablespoon olive oil 4 teaspoons minced peeled fresh ginger 2 tablespoons brown sugar 1 teaspoon dry mustard 2 cups orange juice 2 teaspoons grated orange peel 3/4 cup thinly sliced green onions
Sprinkle chicken with salt and pepper; dust with flour.
Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate.
Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel.
Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes.
Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.
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Per Serving (excluding unknown items): 162 Calories; 10g Fat (51.3% calories from fat); 1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 Fat; 1/2 Other Carbohydrates.