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Categories:Viewed: 29 - Published at: 3 years ago
Ingredients
- 3 tablespoons cornstarch
- 14 1/2 ounces vegetable stock can
- 1 teaspoon lemon juice
- 1/2 cup orange marmalade
- 6 each chicken breasts halves, skinless, boneless
- 6 cups rice cooked, hot
Method
- In bowl mix cornstarch, broth, lemon juice and marmalade until smooth.
- Set aside.
- In medium nonstick skillet over medium-high heat, cook chicken in 2 batches, 10 minutes or until browned.
- Set chicken aside.
- Stir cornstarch mixture and add.
- Cook until mixture boils and thickens, stirring constantly.
- Return chicken to pan.
- Reduce heat to low.
- Cover and cook 5 minutes or until chicken is no longer pink.
- Serve with rice.
- If desired, garnish rice with fresh parsley and chicken with fresh thyme.
