| Recipe Name:
Marmalade Chicken |
| |
| |
| Category:
Cuisines of the World |
Sub Category:
Continental |
|
| Prep Time |
Cook Time |
Serves |
| 15 mins |
30 mins |
2 |
|
| |
|
|
| |
Ingredients: |
| Reduced-sodium chicken broth |
|
1/2 cup |
| Red-wine vinegar |
|
1 tablespoons |
| Orange marmalade |
|
1 tablespoons |
| Dijon mustard |
|
1/2 teaspoon |
| Cornstarch |
|
1/2 teaspoon |
| Chicken breast |
|
200g |
| Salt to taste |
| Freshly ground pepper |
|
1/4 teaspoon |
| Extra-virgin olive oil, divided |
|
3 teaspoons |
| Onion minced |
|
1 large |
| Freshly grated orange zest |
|
1/2 teaspoon |
|
|
| |
Method: |
- Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
- Sprinkle chicken with salt and pepper. Heat 2 teaspoons oil in a large pan over medium 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 teaspoons oil and 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.
- 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.
|
| |
|
| |
|
| |
Sign In
Sign Up
