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Marmalade Chicken

MP5226

Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.

Servings

4 servings

Prep Time

20 minutes

Total Time

20 minutes

Ingredients

  • 1cup reduced-sodium chicken broth
  • 2tablespoons red-wine vinegar
  • 2tablespoons orange marmalade
  • 1teaspoon Dijon mustard
  • 1teaspoon cornstarch
  • 1pound chicken tenders
  • 1/2teaspoon kosher salt
  • 1/4teaspoon freshly ground pepper
  • 6teaspoons extra-virgin olive oil, divided
  • 2large shallots, minced
  • 1teaspoon freshly grated orange zest

Instructions

  1. Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
  2. 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.
  3. 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.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 227kcal
Carbohydrate Total 10g
Total Sugars 7g
Added Sugars 6g
Fiber 0g
Total Fat 10g
Saturated Fat 2g
Mono Saturated Fat 6g
Cholesterol 63mg
Sodium 357mg
Protein 24g
Potassium 296mg
Calcium 22mg
Folate 11mcg
Omega-6 1g
Vitamin E 2mg
Zinc 1mg
Vitamin B3 11mg