|Boneless, skinless chicken breast halves||2|
|Freshly ground pepper to taste|
|All-purpose flour||2 tablespoons|
|Olive oil||2 teaspoons|
|Reduced-sodium chicken broth||¼ cup|
|Juice of 1 orange (about ¼ cup)|
- Place chicken breasts between sheets of plastic wrap, and use a rolling pin or your fist to pound them until they are ½-inch thick throughout.
- Season chicken with salt and pepper, then coat with the flour.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook about 4 minutes on each side, until cooked through. Remove chicken from pan and set aside.
- Add broth and juice to pan, and cook for 4 minutes, until thickened. Drizzle sauce over chicken and serve.
3.5 very lean meats; 1 fat; 0.5 starch
Side Suggestions: Steamed Sugar Snap Peas
Side Suggestions: Brown Rice
|Serving Size||½ of recipe|
|Saturated Fat||1 g|
|Dietary Fiber||0.5 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children
Research Review Finds Little Support for Nearly Half of Medical Talk Show Recommendations