Marmalade Chicken

By á-47

Ingredients

• 1 cup chicken broth
• 2 Tbsp. red wine vinegar
• 2 Tbsp. orange marmalade
• 1 tea., Dijon mustard
• 1 tea. cornstarch
• 1 lb. chicken tenders
• 1/2 tea. salt
• 1/4 tea. pepper
• 6 tea. olive oil, divided
• 2 large shallots, minced
• 1 tea. freshly grated orange zest

Preparation

Step 1

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

Sprinkle chicken with salt and pepper. Heat 4 tea. 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 tea. oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 minutes. 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 form the heat and stir in the orange zest.