Marmalade Chicken for Two

Marmalade Chicken for Two is a condiment that serves 2. Watching your figure? This gluten free and dairy free recipe has 239 calories, 26g of protein, and 10g of fat per serving. For $1.94 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Eating Well has 500 fans. A mixture of low sodium chicken broth, cornstarch, red wine vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 20 minutes. It can be enjoyed any time, but it is especially good for valentin day. With a spoonacular score of 64%, this dish is pretty good. Similar recipes are Orange Marmalade-Ricotta Cupcakes with Marmalade Buttercream Frosting, The Secret Ingredient (Marmalade): Marmalade and Stinky Cheese Canapés, and Chicken Marmalade.

Servings: 2

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.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.Add the remaining 1 teaspoon oil and shallot 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.

 

Step by step:

1. Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.Sprinkle chicken with salt and pepper.

2. Heat 2 teaspoons oil in a large skillet over medium-high heat.

3. Add the chicken and cook until golden, about 2 minutes per side.

4. Transfer to a plate and cover with foil to keep warm.

5. Add the remaining 1 teaspoon oil and shallot to the pan and cook, stirring often, until beginning to brown, about 30 seconds.

6. 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.

7. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute.

8. Remove from the heat and stir in orange zest.

Nutrition Information:

covered percent of daily need