Prep Time: 5 minutes
Cook Time: 12-15 minutes
Thaw in refrigerator. Start cooking rice before cooking chicken.
Chicken: Lightly coat both sides of chicken in flour mix. Preheat 1-2 Tbsp of oil or butter in a non-stick skillet over med-high heat. Place chicken in skillet and cook until lightly browned and cooked through (165F) about 3-4 mins/side. Place chicken on a plate and cover with foil. Empty sauce bag into the same skillet (over med-high heat) and use heat-proof spatula to stir until sauce is boiling and reduces slightly. Swirl 1-2 Tbsp of butter into sauce (use less for lower fat). Add capers if desired. Sauce will be thin. Spoon sauce over chicken and serve over brown rice. Placing some orange slices on the platter makes a nice presentation. Brown Rice (fully cooked): Empty into a micro safe container and heat in 1 minute increments until it is hot and 165F. Add butter, salt, pepper as desired. Bon Appetit!
Ingredients: Chicken, chicken stock, orange juice, capers, Dijon mustard, white wine, garlic, flour, cornstarch, salt, pepper. Contains: corn, wheat *unless GF flour substituted) Per 1/6 of large/1/3 of small: 221 calories, 3.9g total fat, 1g sat fat, 142mg sodium, 14.5g carbs, 32g protein. Cooked wh rice (1/2 cup): 103 calories, 22g carbs, 2g protein. Cooked br rice (1/2 cup): 108 calories, 0.8g total fat: 2g fiber, 2.5g protein.