Ingredients:
1 cup fresh orange juice, divided
1 teaspoon cornstarch
2 teaspoons extra virgin olive oil, divided
2 tablespoons chopped shallot
2 cloves garlic, finely chopped
1/2 cup water
1 tablespoon reduced-sodium soy sauce
1/4 to 1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon
1/2 teaspoon ground ginger
1 teaspoon butter
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
Directions:
COMBINE 2 tablespoons orange juice and cornstarch in small bowl; stir well.
HEAT 1 teaspoon oil in small saucepan over medium-high heat. Add shallot and garlic; cook, stirring frequently, for 2 minutes. Stir in remaining orange juice, water, soy sauce, bouillon and ginger. Bring to a boil; cook, stirring occasionally, for 5 minutes or until reduced to about 1 cup. Stir in orange juice-cornstarch mixture; cook, stirring frequently, for 1 minute. Remove from heat.
MELT butter with remaining 1 teaspoon oil in large, nonstick skillet over medium-high heat. Add chicken; cook, turning once, for 8 to 10 minutes or until chicken is browned and no longer pink in center. Transfer to platter. Add sauce to skillet with drippings; bring to a boil over medium-high heat, stirring to scrape up any brown bits. Add chicken and any juices accumulated on platter back to skillet and turn to coat chicken with sauce.
Estimated Times:
Prep Time:
10 minutes
Cooking Time:
25 minutes
Cooling Time: 0 minutes
Servings: 4
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