Source: dLife

A rich glaze of orange marmalade and balsamic vinegar on tender chicken breasts.

Servings

1 lb boneless skinless chicken breasts (4-4oz each)
0.25 tsp salt
0.25 tsp black pepper
0.25 cup white all purpose flour
1 tbsp margarine
0.67 cup fat free reduced sodium chicken broth
1.5 tsp cornstarch
0.5 cup low sugar orange marmalade
1.5 tbsp balsamic vinegar

1 Flatten chicken to 1/2 inch thickness by placing between two sheets of heavy-duty plastic wrap and hitting with a rolling pin.
2 Sprinkle with salt and pepper, then dredge in flour.
3 In a large nonstick pan, melt margarine over medium high heat, add chicken and cook until done, about 8-10 minutes, turning once.
4 Remove chicken from pan and keep warm.
5 In a separate bowl, mix broth and cornstarch until smooth, add the marmalade, and mix well.
6 Return empty pan to stove and add cornstarch mixture. Stir constantly over medium-high heat and cook until thick. Add balsamic vinegar, lower heat to medium, add chicken to pan, and cook 1-2 minutes, turning to coat evenly.

Serve with couscous and a vegetable for a complete meal.