Adapted from Eating Well Jan./Feb. ‘09
Makes 4 servings
My notes: Easy weeknight pantry meal. I subbed coarse ground mustard for regular Dijon, b/s chicken breasts for the tenders, and more than doubled the orange zest. The flavor is not overwhelming, surprisingly mild even with my changes. Big thumbs up even from my picky eater. This will go into regular rotation. I served this with brown rice (to soak up sauce) and steamed broccoli.
1 cup reduced-sodium chicken broth
2 tablespoons red-wine vinegar
2 tablespoons orange marmalade
1 teaspoon coarse ground Dijon mustard
1 teaspoon cornstarch
1 pound chicken breasts sliced into strips
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
6 teaspoons extra-virgin olive oil, divided
2 large shallots, minced
1 Tablespoon freshly grated orange zest
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 the heat and stir in orange zest.
Per serving: 213 calories; 8 g fat (1 g sat, 5 g mono); 68 mg cholesterol; 10 g carbohydrate; 27 g protein; 0 g fiber; 246 mg sodium; 55 mg potassium.