Source: dLife

Spice-rubbed chicken with a sweet orange sauce.

Servings

2 tsp poultry seasoning
0.5 tsp salt
0.5 tsp ground cumin
0.5 tsp ground coriander
0.25 tsp ground allspice
0.25 tsp ground red pepper (cayenne)
0.25 tsp black pepper
16 oz boneless skinless chicken breasts (4 4-oz chicken breast halves)
1 tbsp olive oil
1 cooking spray
0.25 cup cold water
0.25 cup white wine (dry)
1 tbsp fresh lemon juice
0.12 tsp salt
1 tbsp Marmalade, orange

1 Mix poultry seasoning, salt, cumin, coriander, allspice, red pepper, and black pepper in a large bowl. Dredge chicken breasts in spice mixture and let rest for 5 minutes.
2 Pour oil in a large cooking spray coated frying pan and heat over medium-high heat. Arrange chicken in pan and cook 1 minute per side or until golden. Pour in water and wine, place lid on pot, lower heat, and let simmer for 6 minutes or until chicken is fully cooked. Using a slotted spoon, take chicken out of pan and reserve in a warm place. Mix into pan the lemon juice and salt and let boil. Cook for 4 minutes or until mixture is reduced to 3 tablespoons. Take pan off of heat and mix in the marmalade.
3 When ready to serve, spoon sauce over chicken or serve on the side.

Use any kind of marmalade or jam you desire as it adds a hint of sweetness to the sauce.