Balsamic Orange Chicken Breasts (Emlyn)

Hmmmmm this one is so good!!!!
4 skinned, boned (4 ounce) chicken breast halves
1/4 t salt
1/4 t pepper
1/4 c flour
1 T margarine ( I use Pam)
2/3 c canned no-salt added chicken broth
1 1/2 t cornstarch
1/4 c low-sugar marmalade
4 T balsamic vinegar
Orange slices (optional)
1) Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/2 in. thickness, suing a meat mallet or rolling pin. Sprinkle with salt and pepper; dredge in flour. (I was in a hurry last night and cut chicken in strips and cooked them in a pan)
2) Melt margarine (or spray with Pam) in a large nonstick skillet over medium-hight heat. Add chicken, and cook 8-10 minutes or until done, turning once. Remove chicken from skillet; keep warm.
3) Meanwhile, combine broth and cornstarch; stir in marmalade. Stir broth mixture into skillet; cook stirring constantly until mixture is thickened. Stir in vinegar. Reduce heat to medium; add chicken turning to coat. Cook 1-2 additional minutes or until thouroghly heated. Garnish with orange slices if desired.- 4 servings
You may use 1/2 c of marmalade and 1 1/2 T of balsamic vinegar instead- but we really like the balsamic flavor. This is great with rice on the side.

If there are any weight watchers in the crowd, this is worth 4 points per breast!!