Ingredients

Vegetable cooking spray

1 teaspoon margarine

1/2 cup finely chopped onion

4 fresh mushrooms, sliced

1/8 teaspoon salt

1/8 teaspoon pepper

4 (6-ounce) skinned chicken breast halves

1/4 cup water

1/4 cup low-sodium teriyaki sauce

2 Tablespoons low-sugar orange marmalade

2 cups cooked rice, without salt

Fresh orange slices (optional)

Flat-leaf parsley sprigs ( optional)

Preparation

  1. Coat a large skillet with cooking spray; add margarine. Place medium-high heat until margarine melts. Add onion and mushrooms; saute until tender. Transfer mushrooms mixture to a small bowl. Stir in salt and pepper; set aside.

  2. Coat skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Combine water, teriyaki sauce, and orange marmalade; pour over chicken in skillet. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done, turning occasionally. Add mushroom mixture to skillet; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes.

  3. To serve, place 1/2 cup rice on each plate. Top with chicken. Spoon mushroom mixture evenly over chicken. If desired, garnish with orange slices and parsley sprigs.