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.
|Serving Size: 1 Serving (246g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 109 (46%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!