Yields Makes 4 servings

How to Make It

Step 1
1

Place chicken in an 11- to 12-inch frying pan. Add broth, orange peel, orange juice, wine, dried fruit bits, and dried cranberries. Cover and bring to a boil over high heat. Reduce heat and simmer until meat is no longer pink in center of thickest part (cut to test), 15 to 20 minutes total. Transfer chicken to a platter; keep warm.

Step 2
2

Boil pan juices over high heat, uncovered, until reduced to 1 cup, 3 to 4 minutes. Mix cornstarch with 3 tablespoons water, pour into sauce, and stir until boiling.

Step 3
3

Moisten chicken with some of the sauce and pour remainder into a bowl. Sprinkle chicken with green onions. Serve with remaining sauce and salt to add to taste.

Ingredients

 4 frozen boned, skinned chicken breast halves (8 oz. each)
 1 1/4 cups fat-skimmed chicken broth
 1 teaspoon grated orange peel
 1 cup orange juice
 1/4 cup dry white wine
 3/4 cup mixed dried fruit bits
 1/3 cup dried cranberries
 1 tablespoon cornstarch
 1/4 cup minced green onions
  Salt

Directions

Step 1
1

Place chicken in an 11- to 12-inch frying pan. Add broth, orange peel, orange juice, wine, dried fruit bits, and dried cranberries. Cover and bring to a boil over high heat. Reduce heat and simmer until meat is no longer pink in center of thickest part (cut to test), 15 to 20 minutes total. Transfer chicken to a platter; keep warm.

Step 2
2

Boil pan juices over high heat, uncovered, until reduced to 1 cup, 3 to 4 minutes. Mix cornstarch with 3 tablespoons water, pour into sauce, and stir until boiling.

Step 3
3

Moisten chicken with some of the sauce and pour remainder into a bowl. Sprinkle chicken with green onions. Serve with remaining sauce and salt to add to taste.

Jeweled Chicken