Marmalade Chicken

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

Marmalade Chicken
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 20 minutes

  • 1 cup reduced-sodium chicken broth

  • 2 tablespoons red-wine vinegar

  • 2 tablespoons orange marmalade

  • 1 teaspoon Dijon mustard

  • 1 teaspoon cornstarch

  • 1 pound chicken tenders, (see Note)

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground pepper

  • 6 teaspoons extra-virgin olive oil, divided

  • 2 large shallots, minced

  • 1 teaspoon freshly grated orange zest

Directions
  1. 4 servings

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

  3. 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.

  4. 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.


Nutritional Facts

Servings
4
Per serving
Calories
227
Carbohydrates
10g
Fat
10g
Saturated Fat
2g
Monounsaturated Fat
6g
Protein
24g
Cholesterol
63mg
Dietary Fiber
0g
Potassium
296mg
Sodium
357mg
Added Sugars
6g
Exchanges
1/2 other carbohydrate
3 1/2 lean meat
Carbohydrate Servings
1/2

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