One Pan Orange Chicken

(Courtesy of Kraft)

Ingredients:
1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.), pounded to 1/2 inch thickness
1 Tbsp. finely chopped red onions
1 c. orange juice
2 tsp. cornstarch
1 Tbsp. brown sugar
1/4 c. mango chipotle vinaigrette dressing
4 thin naval orange slices
1 Tbsp. chopped Italian parsley

Directions:
Heat oil in a large skillet on medium-high heat.  Add chicken; cook 3 1/2-4 minutes on each side or until done.  Transfer chicken to plate; cover to keep warm.

Add onions and orange juice to skillet; bring to a boil.  Simmer on medium heat for 2 minutes; stirring occasionally to scrape browned bits from bottom of skillet.

Whisk cornstarch, sugar and dressing until blended.  Add to skillet; cook and stir 30 seconds or until thickened.  Add chicken (with juices) and orange slices; cook 1 minute or until chicken is heated through.

Place chicken on platter; top with orange slices and sauce.  Sprinkle with parsley.

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