SKILLET TANGERINE CHICKEN
4 servings

4 tangerines
1/2 to 3/4 cup reduced-sodium chicken broth
4 boneless, skinned chicken breast halves(about 5 oz. each)
2 teaspoons vegetable oil
1 teaspoon unsalted butter
1/2 teaspoon salt, divided in half
1/8 teaspoon pepper
1/2 cup finely chopped onion
1 clove garlic, finely chopped
1 tablespoon all-purpose flour
4 to 6 drops hot sauce

1. Working over a small bowl to catch juice, peel tangerines,
removing white pith. Separate sections. Strain collected juice.
Add enough broth to make 1 cup.

2. Cook chicken in oil and butter in large nonstick skillet
until golden brown, about 5 minutes. Turn and cook, covered
5 minutes or until cooked through. Sprinkle with 1/4 teaspoon
salt and the pepper. Remove to warm plate. Keep warm.

3. Add onion and garlic to skillet. Cook over low heat, stirring,
until tender, 10 minutes. Sprinkle flour over onion. Cook, stirring,
1 minute. Stir in reserved broth-juice mixture, hot sauce and remaining
salt. Bring to boiling, stirring occasionally. Add chicken. Simmer
5 minutes until slightly thickened. Stir in tangerine.

DIETARY INFORMATION
Per Serving:

[240 calories] [34 gr. protein] [5 gr. fat]
[13 gr. carbohydrate] [488 mg sodium] [85 mg cholesterol]
[Exchanges: 3 1/2 lean meat, 1 fruit, 1/4 fat]