Breast of Chicken with Orange Sauce

Ingredients

• 0.5 teaspoon garlic minced
• 1.5 cups no-salt-added chicken broth undiluted canned
• 0.3 cup madeira wine 
• 1 tablespoon butter melted reduced-calorie
• 1 tablespoon butter reduced-calorie
• 1 cup orange juice unsweetened
• 0.1 teaspoon pepper freshly ground
• 0.3 teaspoon pepper freshly ground
• 0.1 teaspoon salt 
• 1 tablespoon shallots minced
• 0.3 cup evaporated skimmed milk 
• 24 ounce skinned 

Equipment

• frying pan
• oven
• broiler pan

Directions

1. Sprinkle chicken with 1/4 teaspoon pepper, and brush with 1 tablespoon melted margarine.
2. Place chicken on rack of a broiler pan coated with cooking spray.
3. Bake at 375 for 16 to 18 minutes or until chicken is done.
4. Transfer chicken to a serving platter, and keep warm.
5. Coat a small nonstick skillet with cooking spray; add 1 tablespoon margarine.
6. Place over medium-high heat until margarine melts.
7. Add shallots, and saute 1 minute or until tender.
8. Add orange juice, Madeira, and garlic; cook over high heat 14 minutes or until mixture is reduced to about 1/4 cup.
9. Add broth, and cook 15 minutes or until mixture is reduced to about 3/4 cup.
10. Add evaporated skimmed milk, and cook 10 minutes or until mixture turns caramel colored and is reduced to about 1/4 cup. Stir in salt and 1/8 teaspoon pepper.
11. Drizzle sauce evenly over chicken breast halves.