Whisk broth, vinegar, marmalade, mustard and
cornstarch in a medium bowl.
Sprinkle chicken with salt and pepper. Heat 4
teaspoons oil in a large skillet over medium-high
heat. Add the chicken and cook until golden, about 2
minutes per side. Transfer to a plate and cover with
foil to keep warm.
Add the remaining 2 teaspoons oil and shallots to
the pan and cook, stirring often, until beginning
to brown, about 30 seconds. Whisk the broth
mixture and add it to the pan. Bring to a simmer,
scraping up any browned bits. Reduce heat to
maintain a simmer; cook until the sauce is
slightly reduced and thickened, 30 seconds to 2
minutes. Add the chicken; return to a simmer.
Cook, turning once, until the chicken is heated
through, about 1 minute. Remove from the heat and
stir in orange zest.
Note- Chicken tenders are the virtually fat-free
strips of rib meat typically found attached to the
underside of chicken breasts. They can also be
purchased separately. Four 1-ounce tenders will
yield a 3-ounce cooked portion.
Originally Submitted
1/31/2013
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