Ingredients Jump to Instructions ↓

  1. 1 box(es) (6-ounce)

  2. quick-cooking long-grain and wild rice mix

  3. 1 tablespoon(s) margarine or butter

  4. 4 medium (about 1 1/4 pounds)

  5. skinless, boneless chicken-breast halves

  6. 1/2 teaspoon(s) salt

  7. 2 medium oranges

  8. 1/3 cup(s) sweet orange marmalade

  9. 2 tablespoon(s) red wine vinegar

  10. 1 teaspoon(s) cornstarch

  11. 1 small garlic clove , thinly sliced

Instructions Jump to Ingredients ↑

  1. Prepare rice mix as label directs.

  2. Meanwhile, in nonstick 10-inch skillet, melt margarine over medium-high heat. Add chicken breasts; sprinkle with 1/4 teaspoon salt. Cook 5 minutes. Reduce heat to medium; turn chicken over and cook 5 to 7 minutes longer or until juices run clear when thickest part of breast is pierced with tip of knife. Transfer chicken to plate; keep warm.

  3. While chicken cooks, from 1 orange, grate 1/4 teaspoon peel. Squeeze 1/2 cup juice into 2-cup liquid measuring cup or bowl. Cut off any peel and white pith from second orange. Holding orange over same liquid measure to catch juice, cut on either side of membranes to release each section, allowing fruit and juice to drop into cup. Squeeze membrane to release any excess juice. You should have at least 3/4 cup orange juice and sections. Stir in marmalade, vinegar, cornstarch, orange peel, and remaining 1/4 teaspoon salt.

  4. Add garlic to drippings in skillet; cook 15 seconds, stirring. Add orange-juice mixture; heat to boiling. Boil 3 minutes or until sauce thickens slightly. Return chicken with any juices to skillet; heat through, turning to coat with sauce.


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