CHICKEN IN ORANGE SAUCE

• 6 4-oz. chicken breast halves, skinned
• 3 tbsp. orange juice concentrate, thawed
• 1 cup defatted chicken broth or water
• 3 whole cloves
• 1 3-inch cinnamon stick
• 1/8 tsp. black pepper
• Pinch cayenne pepper to taste
• 1 1/2 tsp. potato starch
• Orange slices for garnish
• Parsley sprigs

In a nonstick skillet, over medium-high heat, brown the chicken breast on both sides in the orange juice concentrate and 1/4 cup of the broth for about 15-20 minutes.

Add the cloves, cinnamon stick, pepper, cayenne, and 1/2 cup of the broth. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 7-10 minutes or until the chicken is no longer pink inside.

With the remaining 1/4 cup broth, blend in the potato starch until smooth. Add this mixture to the skillet and stir until the gravy thickens and begins to bubble. Arrange the chicken on a platter and pour the sauce over all or pass the sauce around to individual plates. Garnish with the orange slices and parsley. Serves 4-6.

Calories - 132; Saturated fat - 0 g.; Total fat - 2 g.; Carbohydrates - 1 g.; Cholesterol - 68 mg.; Sodium - 89 mg.

From the Passover Lite Kosher Cookbook, See below.

	Passover Lite Kosher Cookbook by Gail Ashkanazi-Hankin
The author provides a wide range of recipes--from those handed down for generations to those less traditional--and transforms them with a lighter, lower-fat approach. An overview of time-saving tips and general cooking advice will make Passover cooking easier and cooking the rest of the year healthier Click here for more info or to order the book

Used with permission by the author Gail Ashkanazi-Hankin

The author can be reached at LHANKIN@aol.com for questions