The Witchery

I've always had a weakness for mandarin orange segments in a can. It's one of the few fruits I actually like better canned (pineapple is the other, primarily for the sake of convenience). So of course I had to make the recipe below. With added rice and some oriental vegetables - 11 WW points.


Chicken with Mandarin Oranges

Ingredients

1 1/2 pounds chicken breast tenders
3/4 teaspoon salt
1 tablespoon butter
2 teaspoons olive oil
Cooking spray
1/2 cup orange marmalade
1 tablespoon cornstarch
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 small can mandarin oranges, drained

Preparation
Sprinkle chicken with salt. Heat butter and oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned.

Combine orange marmalade, cornstarch, lemon juice, and mustard in a small bowl, stirring mixture well with a whisk. Gently stir in oranges. Add marmalade mixture to pan; cover and simmer 6 minutes or until the sauce is slightly thick, stirring once.

Someday I may make one of Cooking Light's recipes as written. Today was not that day.