Orange Chicken Veronique

Orange Chicken Veronique

1 tablespoon vegetable oil
3 bone-in whole chicken breasts (10 to 12 oz. each),
split in half, skin removed
1/2 cup orange juice
1/2 cup dry white wine
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried marjoram leaves
1/8 teaspoon white pepper
1 teaspoon cornstarch mixed with 1 tablespoon water
1/2 cup halved seedless green grapes
1/2 cup halved seedless red grapes
1 teaspoon grated orange peel

Place oil in 12-inch nonstick skillet. Heat over medium-high heat. Add chicken. Cook
for 4 to 6 minutes, or just until browned on both sides. Drain excess oil from
skillet. Add juice, wine, sugar, salt, marjoram and pepper to skillet. Cover. Reduce
heat to low. Let simmer for 12 to 15 minutes, or until meat near bone is no longer
pink and juices run clear. Remove chicken from skillet and place on serving platter.
Cover to keep warm. Set aside. Using whisk, stir cornstarch mixture into skillet. Add
grapes and peel. Cook for 1 1/2 to 2 1/2 minutes, or until sauce is thickened and
translucent, stirring constantly. Spoon over chicken.

Yield: 6 servings
Calories: 164, Calories from fat: 41, Total Fat 5g, Total Carbohydrate 9g, Saturated
Fat 1g, Dietary Fiber 1g, Cholesterol 55mg, Sugars 8g, Sodium 135mg, Protein 21g,

Categories: Chicken, Low Fat, Main Courses
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