Marmalade Chicken
Marmalade Chicken is a main course that serves 4. One portion of this dish contains about 26g of protein, 9g of fat, and a total of 230 calories. For $1.92 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Eating Well requires red wine vinegar, olive oil, orange zest, and kosher salt. 594 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 64%, this dish is solid. If you like this recipe, take a look at these similar recipes: The Secret Ingredient (Marmalade): Marmalade and Stinky Cheese Canapés, Orange Marmalade-Ricotta Cupcakes with Marmalade Buttercream Frosting, and Chicken Marmalade.
Servings: 4
Cooking duration: 20 minutes
Ingredients:
1 pound chicken tenders, (see Note)
1 teaspoon cornstarch
1 teaspoon Dijon mustard
½ teaspoon kosher salt
1 cup reduced-sodium chicken broth
6 teaspoons extra-virgin olive oil, divided
2 tablespoons orange marmalade
1 teaspoon freshly grated orange zest
¼ teaspoon freshly ground pepper
2 tablespoons red-wine vinegar
2 large shallots, minced
Equipment:
whisk
bowl
frying pan
aluminum foil
Cooking instruction summary:
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.
Step by step:
1. Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
2. Sprinkle chicken with salt and pepper.
3. Heat 4 teaspoons oil in a large skillet over medium-high heat.
4. Add the chicken and cook until golden, about 2 minutes per side.
5. Transfer to a plate and cover with foil to keep warm.
6. Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds.
7. 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.
8. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute.
9. Remove from the heat and stir in orange zest.
Nutrition Information:
covered percent of daily need
