Orange-Tarragon Chicken Breasts
2 whole chicken breasts (about 1-1/2 pounds) halved with skin removed
1/4 teaspoon salt
Freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil
6 green onions (white part only), thinly sliced
1/4 cup low-sodium chicken broth
3/4 cup orange juice
1/4 cup red wine vinegar
3/4 teaspoon dry tarragon leaves, crumbled
3 packets Sweet One
2 tablespoons parsley
1. Season chicken with salt and pepper. Dredge with flour. In a large skillet, heat oil over medium heat. Add chicken, cook until well-browned, about 5 minutes; turn and brown other side. Remove chicken from skillet.
2. Reduce heat to low. Add onion to skillet; cook until softened, about 3 minutes. Add broth, cook, scraping up browned bit with wooden spoon, for 2 minutes. Stir orange juice, vinegar and tarragon into skillet. Add chicken. Simmer, covered, for 25 minutes.
3. Remove chicken to serving platter. Stir Sweet One and parsley into skillet. Pour sauce over chicken to serve. Makes 4 servings.
Per Serving (1/2 chicken breast): 226 calories, 28 g protein, 11 g carbohydrate, 7 g fat, 73 mg cholesterol, 216 mg sodium
Diabetic Exchanges:3 meat exchanges, 1 fruit exchange
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