Orange Marmalade Chicken

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 SUGGESTION Serving Size: 2-3 pieces of chicken with ¼ cup sauce and ½ cup rice Number of Servings: 4 NUTRITION FACTS Calories 213 Total Fat 8 g Saturated Fat 1 g Sodium 246 mg Total Carbohydrates 10 g Fiber 0 g Protein 27 g
DIRECTIONS
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.