Try this Recipe out:

1 Cup(s) Low Sodium Chicken Broth
2 Tablespoon(s) Red Wine Vinegar
2 Tablespoon(s) Orange Marmalade
1 Teaspoon(s) Dijon Mustard
1 Teaspoon(s) Cornstarch
Approx. 10-12 or 1 Pound(s) Chicken Tenders
1/2 Teaspoon(s) Kosher Salt
1/4 Teaspoon(s) Freshly Ground Pepper
6 Teaspoon(s) Extra Virgin Olive Oil Divided
2 Large Shallot(s) Minced
1 Teaspoon(s) Freshly Grated Orange Zest
2 Cup(s) Cooked Brown Rice
Serving Size: 2-3 pieces of chicken with ¼ cup sauce and ½ cup rice
Number of Servings: 4
Calories 213
Total Fat 8 g
Saturated Fat 1 g
Sodium 246 mg
Total Carbohydrates 10 g
Fiber 0 g
Protein 27 g



  • Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl, set aside.
  • Sprinkle chicken with salt and pepper.
  • Heat a large nonstick skillet over medium-high heat, add 4 teaspoons oil.
  • Add chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
  • Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds.
  • Whisk in the broth mixture to the pan (you may have to whisk it in the bowl again as the cornstarch tends to settle at the bottom and stick).
  • 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.
  • Return chicken to skillet and bring back to a simmer.
  • Continue to cook, turning once, until the chicken is heated through, about 1 minute.
  • Serve with ½ cup brown rice and sautéed broccolini.

You can make your own “chicken tenders” by cutting boneless, skinless chicken breasts up to a smaller thinner size. Don’t forget to add some flavor by using salt and pepper.

To reduce the sauce add the cornstarch and simmer the liquid off

Plate your meal with a good helping of veggies and some good whole grains like this wild rice mix. I also like to take some of the left over sauce and add it to the rice.


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