Marmalade Chicken – a delicious recipe with chicken stock, red wine vinegar, orange marmalade, mustard, cornstarch, # chicken tenders. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Whisk stock, vinegar, marmalade, mustard and cornstarch in a medium bowl.
2
Sprinkle chicken with salt and pepper. Heat 4 t. of the olive 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 t. oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the stock mixture and add it to the pan. Bring to 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 add orange zest.
1624
kcal
Calories
154
g
Fat
34
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 c. chicken stock, 2 T. red wine vinegar, 2 T. orange marmalade, 1 t. Dijon mustard, and more.
Yes, Marmalade Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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