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Spiced Chicken with Tangerine Sauce (serves 4)

2 tablespoons ground cumin
4 boneless skinless chicken breast halves
1 tablespoon olive oil
1 cup plus reduced-sodium chicken broth
2 tablespoons chopped jalapeno chile
2 tablespoons Dijon mustard
2 teaspoons cornstarch
1/2 cup fresh tangerine or clementine juice
2 tangerines or clementines, peeled, broken into segments
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup fresh cilantro leaves

Sprinkle cumin over chicken, coating both sides well. Heat oil in
large skillet over medium-high heat until hot. Add chicken; cook
4 minutes or until browned, turning once. Remove chicken from
skillet. Increase heat to high. Add chicken broth to skillet; boil
for 1 minute to reduce slightly. Whisk in tangerine juice, chile
and mustard.

Return chicken to skillet; cover and gently simmer about 5 minutes
or until juices run clear, turning chicken once. Place chicken on
platter; cover lightly to keep warm.

In small bowl, blend 1 tablespoon chicken broth and cornstarch
until smooth; add to sauce in skillet. Bring to a boil; cook until
thickened. Add tangerine segments and cook briefly to warm. Stir
in salt and pepper to taste. Serve sauce over chicken; sprinkle
with cilantro.


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