Spiced Chicken with Tangerine Sauce
Ingredients
- 2 ground cumin
- 4 boneless skinless chicken breast halves
- 1 tablespoon olive oil
- 1 cup plus reduced-sodium chicken broth
- 2 chopped jalapeno chile
- 2 Dijon mustard
- 2 cornstarch
- 1/2 cup fresh tangerine or clementine juice
- 2 tangerines or clementines, peeled, broken into segments
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/4 cup fresh cilantro leaves
Instructions
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. Increase heat to high. Add chicken broth to skillet; boil for 1 minute to reduce slightly. Whisk in tangerine juice, chile and mustard. Return chicken to skillet; cover and gently simmer about 5 minutes or until juices run clear, turning chicken once. Place chicken on platter; cover lightly to keep warm. In small bowl, blend 1 tablespoon chicken broth and cornstarch until smooth; add to sauce in skillet. Bring to a boil; cook until thickened. Add tangerine segments and cook briefly to warm. Stir in salt and pepper to taste. Serve sauce over chicken; sprinkle with cilantro.