Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30536/
Marmalade Chicken
Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.
Yield: 4 servings
Preparation Time: 20 minutes
Ingredients
| 1 | cup | reduced-sodium chicken broth | |
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| 2 | Tablespoons | red-wine vinegar | |
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| 2 | Tablespoons | orange marmalade | |
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| 1 | teaspoon | Dijon mustard | |
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| 1 | teaspoon | cornstarch | |
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| 1 | pound | chicken tenders (see Note) | |
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| 1/2 | teaspoon | kosher salt | |
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| 1/4 | teaspoon | freshly ground pepper | |
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| 6 | teaspoons | extra-virgin olive oil, divided | |
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| 2 | large shallots, minced | ||
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| 1 | teaspoon | freshly grated orange zest | |
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 210 | |
| Calories From Fat: | 63 | |
| Total Fat: | 7g | |
| Saturated Fat: | 1g | |
| Cholesterol: | 67mg | |
| Sodium: | 350mg | |
| Total Carbohydrates: | 10g | |
| Dietary Fiber: | 0g | |
| Protein: | 27g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
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.
Note:
Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded chicken fingers.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30536/
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