Honey Orange Chicken

Makes 4 Servings

4 Chicken Breasts, Halves, Boneless and Skinless
1 Tablespoon Cornstarch
¼ teaspoon Salt
¼ teaspoon Pepper
1 ½ teaspoon Butter
¼ Cup Chicken Broth
1 Teaspoon Frozen Orange Juice Concentrate
½ teaspoon Dijon Mustard
¼ teaspoon Honey
1 Tablespoon Fresh Parsley, Minced
4 Orange Slices

In a zip lock bag or small paper bag, combine the cornstarch, salt and pepper. Shake to mix. Add the chicken. Shake to coat evenly.
Remove the chicken from the bag. Save the excess cornstarch mixture.
In a large skillet, melt 1 Tablespoon butter over medium heat. Add chicken breasts and brown on one side. (About 5 minutes). If needed add the remaining ½ Tablespoon of butter. Brown the second side. Transfer to a warm plate and set aside.
Dissolve the remaining cornstarch in the chicken. Whisk in orange juice concentrate, mustard and honey. Pour in a large skillet. Bring to a boil over a medium stirring often
Add the chicken. Reduce the heat to low and cover the skillet. Cook until the chicken is tender.
Divide the chicken and sauce among 4 plates.
Divide chicken, among the 4 dinner plates. Sprinkle with parsley and garnish with orange slices

Nutritional Analysis
Per Serving: 274 Calories. 3.6g Fat (11.8 % calories from fat), 35g Protein, 25.5g Carbohydrates.
Exchanges: 4 ½ Protein; 1 Fruit, ½ Starch ½ Fat.