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Chicken with Quick Citrus Pan Gravy
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2 (8-ounce) boneless, skinless chicken breasts, lightly pounded
Coarse salt and cracked black pepper
2 teaspoons olive oil
4 garlic cloves thinly sliced
1/2 cup orange juice
1 teaspoon fresh thyme leavesSeason chicken on both sides with salt and pepper. Heat olive oil in a 10-inch non-stick pan over medium high. Add the garlic and cook until the garlic begins to turn golden, about 1 minute. Do not let the garlic burn, keep moving it around. Place the chicken on top of the garlic and cook until golden brown, about 2 minutes. Turn the chicken over and add the orange juice and thyme. Cook until the chicken is cooked through and the orange juice is slightly reduced, about 2 to 3 more minutes. Remove the chicken from the pan and place on a cutting board. Reduce the orange juice more at this time, if necessary.
Slice chicken into thin strips. Pour sauce over chicken. Serve immediately.
| Nutritional Analysis per serving |
Calories 163 |
| Fat 3.8 g |
Saturated Fat 0.72 g |
| Carbohydrates 4.3 g |
Fiber 0.15 g |
| Protein 26.6 g |
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Try our Fat & Calorie Calculator for additional information. |
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