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Ingredients
- 2 large shallots - minced
- 6 tsp olive oil
- 1 tsp orange zest
- 2 Tblsp Orange Marmalade ( I used the sugar free kind)
- 2 Tblsp Red Wine Vinegar
- 1 cup chicken broth
- 1 tsp cornstarch
- 1 tsp Dijon Mustard
- 1 lb chicken tenders
- 1/2 tsp salt
- 1/4 tsp pepper
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Recipe Info
Category : Poultry/Chicken
Rating : 0
Contributor : suz
Print Recipe
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Directions
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 heat and stir in the orange zest.
This recipe is from my new favorite magazine - Eating Well
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