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Ingredientes
- 1/2 c. Water
- 2 Tbsp. Orange Rind Julienned
- 1 Tbsp. Grapefruit Rind Julienned
- 2 tsp Lemon Rind Julienned
- 1 Tbsp. Lime Rind Julienned
- 3/4 c. Fresh Orange Juice
- 2 Tbsp. Fresh Grapefruit Juice
- 2 tsp Fresh Lemon Juice
- 2 tsp Fresh Lime Juice
- 3/4 c. Low-Salt Chicken Broth
- 3/4 c. Dry Red Wine
- 1 tsp Sugar
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 8 x Chicken Thighs Without Skin
- 1 tsp Stick Margarine
- 1 Tbsp. White Wine Vinegar
- 1/2 tsp Cornstarch
Direcciones
- Combine first 5 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 min. Drain, reserving citrus rind. Combine citrus rind, citrus juices, broth, wine, and sugar in a small bowl; stir
- well, and set aside.
- Sprinkle salt and pepper over chicken. Heat margarine in a large nonstick skillet over medium-high heat. Add in chicken; cook 3 min on each side.
- Add in juice mix; cover, reduce heat, and simmer 35 min. Remove chicken from skillet with tongs or possibly a slotted spoon; set aside, and keep hot.
- Combine vinegar and cornstarch; stir well. Add in cornstarch mix to juice mix in skillet; simmer, uncovered, 10 min or possibly till thick and slightly reduced, stirring constantly. Spoon sauce over chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 277 | |
| Calories from Fat 136 | 49% |
| Total Fat 15.08g | 19% |
| Saturated Fat 4.23g | 17% |
| Trans Fat 0.37g | |
| Cholesterol 76mg | 25% |
| Sodium 243mg | 10% |
| Potassium 391mg | 11% |
| Total Carbs 10.01g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 5.62g | 4% |
| Protein 16.97g | 27% |
