Marmalade Chicken for Two

By Hester

Ingredients

• 1/2 cup low-salt chicken broth
• 1 Tbsp. red-wine vinegar
• 1 Tbsp. orange marmalade
• 1/2 tsp. Dijon mustard
• 1/2 tsp. cornstarch
• 8 oz. chicken breast meat
• 1/4 tsp. salt
• 1/8 tsp. ground pepper
• 1 Tbsp. extra-virgin olive oil, divided
• 1 large shallot, minced
• 1/2 tsp. grated orange zest

Details

Servings 2

Preparation

Step 1

Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.

Sprinkle chicken with salt & pepper. Heat 2 tsp. 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.

Add the remaining 1 tsp. oil and shallots to the pan and cook, sitrring often, until beginning to brown. Whisk the broth mixture and ad it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cok until the sauce is slightly reduced and thickened. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through. Remove from the heat and stir in orange zest.

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