- October 20, 2009 at 4:19 pm #277634mosParticipant
1/2 cup chicken broth
1 tbs red-wine vinegar
1 tbs orange marmalade
1/2 tsp Dijon mustard
1/2 tsp cornstarch
8-oz pkg chicken tenders
1/4 tsp salt
1/8 tsp pepper
1 tbs olive oil, divided
1 green onion, minced
1/2 tsp orange zest
Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
Sprinkle chicken with salt and pepper. Heat 2 tsp 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. Add the remaining 1 tsp oil and green 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, 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. 2 servings = about 210 calories.
- October 21, 2009 at 4:19 am #425764will definitely try this thank you!
- October 21, 2009 at 2:10 pm #425773mosParticipant
you are quite welcome! I hope you like it;-)
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