Marmalade chicken

Recipe Information

Ingredients

• 1 cup low sodium chicken broth

• 2 tablespoons red wine vinegar

• 2 tablespoons orange marmalade

• 1 teaspoon Dijon mustard

• 1 teaspoon cornstarch

• 6 teaspoons extra virgin olive oil, divided

• 1 pound chicken tenders

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 2 large shallots, minced

• 1 teaspoon orange zest, freshly grated

Directions

• In a medium bowl, combine the broth, vinegar, marmalade, mustard, and cornstarch. Whisk and set to the side.

• On medium-high setting, heat 4 teaspoons of oil in a large skillet. Sprinkle salt and pepper over the chicken.

• When the skillet is heated, add the chicken and cook for 2 minutes per side, or until golden. Move the cooked chicken to a plate and keep warm under foil.

• Add the rest of the oil and the shallots to the warm skillet. Cook for about 30 seconds, stirring until the shallots begin to brown. Add the whisked broth mixture to the pan, and bring the skillet to a simmer.

• Leave the sauce simmering for about 1 minute, until the sauce has thickened. Add the chicken and cook for about 1 minute, turning the chicken once to fully coat.

• Remove the pan from the heat and add the orange zest.

Nutrition (per serving)

• Calories: 213 cal

• Total fat: 8g

• Saturated fat: 1g

• Monounsaturated fat: 5g

• Cholesterol: 68mg

• Sodium: 246mg

• Potassium: 55mg

• Carbohydrate: 10g

• Fiber: 0g

• Protein: 27g