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| INGREDIENTS |
| 1 c |
reduced-sodium chicken broth |
| 2 tbsp |
red-wine vinegar |
| 2 tbsp |
orange marmalade |
| 1 tsp |
Dijon mustard |
| 1 tsp |
cornstarch |
| 1 lb |
chicken tenders (approximately 10-12) |
| ½ tsp |
kosher salt |
| ¼ tsp |
freshly ground pepper |
| 6 tsp |
extra-virgin olive oil, divided |
| 2 |
large shallots, minced |
| 1 tsp |
freshly grated orange zest |
| 2 c |
cooked brown rice |
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| RECIPE |
- 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.
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| SERVING SUGGESTION |
SERVING SIZE:
2-3 pieces of chicken with ¼ cup sauce and ½ cup rice
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
213 |
|
| Total Fat |
8 |
g |
|
| Saturated Fat |
1 |
g |
|
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| Sodium |
246 mg |
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| Total Carbohydrates |
10 g |
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| Fiber |
0 g |
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| Protein |
27 g |
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