Marmalade Chicken

• 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

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