Manhattan-Glazed Chicken from Cooking Light Magazine, April 2013

By ebdonahue

Ingredients

• 1 1/2 teaspoons extra-virgin olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup orange marmalade
• 1/4 cup cherry spreadable fruit (such as Polaner All Fruit)
• 1 teaspoon lower-sodium soy sauce
• 1 teaspoon butter

Details

Servings 4
Preparation time 3mins
Cooking time 13mins
Adapted from takingonmagazines.com

Preparation

Step 1

Heat a large heavy skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.

Place marmalade, cherry spreadable fruit, and soy sauce in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes or until very thick, stirring frequently. Add butter, stirring to combine. Remove from heat; stir in bourbon. Spoon glaze over chicken.

What I’d Do Different Next Time
I’d use a skin-on, bone-in chicken thigh and just deal with the extra fat. The flavor and juiciness are worth it. I’d also roast the chicken in the oven instead of cooking it in a skillet. That would increase the amount of time the dish takes to come together, but not by too much.