- October 20, 2009 at 4:19 pm #277634
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 #425764
will definitely try this thank you!
- October 21, 2009 at 2:10 pm #425773
you are quite welcome! I hope you like it;-)