Dinner is Done!

Easy Marmalade Chicken for Two

Ingredients

• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon red-wine vinegar
• 1 tablespoon orange marmalade
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon cornstarch (or flour)
• 8 ounces chicken tenders
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil, divided
• 1 large shallot, minced (any onion on hand will do)
• 1/2 teaspoon freshly grated orange zest (optional)

Preparation

1. Whisk broth, vinegar, marmalade, mustard and cornstarch (or flour) in a medium bowl.
2. Sprinkle chicken with salt and pepper. Heat 2 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 1 teaspoon oil and shallot (or any onion) 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 (optional).

Nutrition

Per serving: 213 calories; 8 g fat (1 g sat, 5 g mono); 68 mg cholesterol; 10 g carbohydrates; 27 g protein; 0 g fiber; 246 mg sodium; 55 mg potassium.