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Plus+ 6 Per Serving
1 cup reduced-sodium chicken broth
2 tablespoons red-wine vinegar
2 tablespoons orange marmalade
1 teaspoon Dijon mustard
1 teaspoon cornstarch
1 pound chicken tenders, (see Note)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
6 teaspoons extra-virgin olive oil, divided
2 large shallots, minced
1 teaspoon freshly grated orange zest
Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
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.
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 the heat and stir in orange zest.
Makes 4 Servings
213 cal, 27g protein, 8g fat, 10g carbs, 0g fiber
Orange Marmalade Chicken