Citrus-Wine Chicken

Pat the skinned and cut chicken pieces dry with paper towels. Season both sides evenly with salt, pepper, onion powder, and paprika.

Heat the diet oleo in a large skillet over medium-high heat until shimmering. Working in batches if necessary, brown the chicken pieces on both sides, approximately 3-4 minutes per side, until golden.

Remove the browned chicken from the skillet and set aside on a clean plate. Do not discard the cooking liquid remaining in the pan.

Pour the orange juice and white wine into the same skillet, scraping the bottom with a wooden spoon to release any browned bits. Add the minced garlic and Worcestershire sauce, stirring to combine.

Return the chicken pieces to the skillet, nestling them into the liquid. Reduce heat to medium-low, cover partially, and simmer for 25-30 minutes until the chicken is cooked through.

In a small bowl, whisk together the cornstarch and water until smooth and lump-free. Pour this slurry slowly into the simmering sauce while stirring constantly to avoid lumps.

Continue simmering uncovered for 3-4 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.

Remove from heat and stir in the Equal packets, dissolving them thoroughly into the warm sauce. Taste and adjust seasoning with additional salt and pepper if needed.

Serve the chicken pieces hot with the citrus-wine sauce spooned over top, accompanied by vegetables or rice if desired.