Orange-Glazed Chicken with Rosemary--By Becca

4 servings

2 tsp canola or olive oil
4 boneless skinless chicken breasts
(1 to 1 1/4 lb)
1/4 cup orange juice
3/4 cup reduced-sodium chicken broth
1 tsp chopped fresh or 1/2 tsp dried rosemary leaves, crumbled
1/8 tsp course ground black pepper
2 tsp Dijon mustard
1 naval orange, peeled, thinly sliced

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, turning once, until browned on both sides.

2. Add orange juice and 1/2 cup of the chicken broth to chicken in skillet; sprinkle with rosemary and pepper. Cover; reduce heat to medium. Cook 12 to 15 minutes or until chicken is no longer pink in center. Place chicken on serving platter.

3. Add remaining 1/4 cup chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 minutes, stirring frequently, until mixture is glaze consistency. Stir in orange slices; cook 1 to 2 minutes, stirring constantly, just until heated.

4. Spoon glaze over chicken on platter, if desired, garnish with fresh rosemary sprigs.