Our tasters couldn't stop raving about this dish. The tangerines, which soak up the savory juices, are a wonderful complement to the cumin-crusted chicken.
1) Sprinkle cumin over chicken, coating both sides well. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 4 minutes or until browned, turning once. Remove chicken from skillet.
2) Increase heat to high. Add 1 cup of the broth to skillet; boil 1 minute to reduce slightly. Whisk in tangerine juice, chile and mustard.
3) Return chicken to skillet; cover and gently simmer 5 to 8 minutes or until chicken is no long pink in center, turning chicken once. Place chicken on serving platter; cover loosely with foil to keep warm.
4) In small bowl, blend remaining 1 tablespoon brother and cornstarch until smooth; add to sauce in skillet. Bring to a boil; cook until thickened. Add tangerine segments; cook briefly to warm. Stir in salt and pepper. Serve cause over chicken; sprinkle with cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 237 | ||
Calories from Fat: 109 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 63.3mg | 19 % | |
Sodium 343.8mg | 12 % | |
Potassium 451.2mg | 12 % | |
Total Carbohydrate 11.9g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 10.3g | ||
Protein 20.5g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
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