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In a shallow dish, combine the flour, salt and peper; coat chicken. In a large skillet, brown chicken in oil on both sides. Combine orange juice, marmalade, mustard and rosemary; pour over chicken. Bring to a boil; cook for 5-8 minutes or until chicken juices run clear and sauce is thickened. Stir in oranges. Serve over rice.
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Serving Size: 1 Serving (1133g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1279 | ||
Calories from Fat: 112 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 547.5mg | 168 % | |
Sodium 650.4mg | 22 % | |
Potassium 2526.2mg | 66 % | |
Total Carbohydrate 54g | 16 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 53.2g | ||
Protein 221.9g | 317 % | |
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: 1279
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