Lime & Tangerine Chicken

• 1 lime
  
• 2 tangerines
  
• 6 boneless, skinless chicken breast halves
  
• fresh ground black pepper
  
• 1/3 cup chicken broth
  
• 1/4 cup sliced green onions
  
• 1 tsp. shipped fresh rosemary or 1/4 tsp. dried rosemary (or use crushed basil)
  
• 1 Tbsp. water
  
• 1/2 tsp. cornstarch
  
• 3 cups hot cooked rice or couscous
  

Finely shred 1 teaspoon of peel from the lime and then from the tangerines, and set aside. Halve the lime and sqeeze 1 Tbsp. juice and set aside. Peel and section the tangerines over a bowl to catch juices; set aside.

Lightly coat a large skillet with nonstick cooking spray. Season chicken with pepper. Cook chicken in skillet over medium heat for 5 minutes or until browned, turning once.

Add broth, green onions, rosemary or basil, reserved peels, and lime juice. Bring to boiling then reduce heat. Simmer, covered, about 8 minutes or until chicken is tender and no longer pink.

Remove chicken from skillet; keep warm. for sauce, combine water and cornstarch. Add to juices in skillet; cook and stir until bubbly. Cook and stir for 2 minutes longer. Add tangerine sections and any juice; heat through. Pour sauce over chicken. Serve with rice or couscous.

Makes 6 servings.