• 4servings
  • 20minutes
  • 213calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup(s) reduced-sodium chicken broth

  2. 2 tablespoon(s) red-wine vinegar

  3. 2 tablespoon(s) orange marmalade

  4. 1 teaspoon(s) Dijon mustard

  5. 1 teaspoon(s) cornstarch

  6. 1 pound(s) chicken tenders (see Tips & Techniques)

  7. 1/2 teaspoon(s) kosher salt

  8. 1/4 teaspoon(s) freshly ground pepper

  9. 6 teaspoon(s) extra-virgin olive oil , divided

  10. 2 large shallots , minced

  11. 1 teaspoon(s) freshly grated orange zest

Instructions Jump to Ingredients ↑

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

  2. Sprinkle chicken with salt and pepper. Heat 4 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.

  3. Add the remaining 2 teaspoons oil and shallots 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.

  4. Carb Servings: 1/2 other carbohydrate, 3 1/2 very lean meat. Carbohydrate Servings: 1/2


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