4 skinless, boneless medium chicken breast halves (12 ounce total)
1/2 teaspoon ground coriander
1/8 teaspoon salt
dash pepper
nonstick spray
1 tablespoon lime juice
2 teaspoon cornstarch
1/2 teaspoon sugar
1/2 C. reduced sodium chicken broth
1/4 C. orange juice
1-2 tablespoon snipped cilantro
1 tablespoon tequila
lime slices (opt.)
fresh cilantro leaves (opt.)
Rinse chicken; pat dry with paper towels. Combine coriander, salt, and pepper. Rub spice mixture onto chicken on both sides. Spray a cold large skillet with nonstick spray. Preheat skillet over medium heat. Cook chicken in hot skillet for 8-10 minutes or till tender and no longer pink, turning once. Remove chicken from skillet; keep chicken warm.
For sauce, combine lime juice, cornstarch, and sugar; set aside. Carefully add chicken broth and orange juice to hot skillet. Stir in lime juice mixture. Cook and stir till thickened and bubbly. Cook for 1 minute more. Stir in cilantro and tequila. Spoon sauce over chicken. Garnish with lime slices and cilantro leaves, if desired.
Makes 4 servings.
Nutritional Info Per Serving
119 cal……3g fat…..45mg cholesterol…..377mg sodium…..4g carb…..16g protein
I usually serve this with noodles or rice.