Ken Burris

Serves: 4 Edit

Yields: 4 servings

Total Time: 20 min

Prep Time: 20 min

• 1 cup(s) reduced-sodium chicken broth
• 2 tablespoon(s) red-wine vinegar
• 2 tablespoon(s) orange marmalade
• 1 teaspoon(s) Dijon mustard
• 1 teaspoon(s) cornstarch
• 1 pound(s) chicken tenders (see Tips & Techniques)
• 1/2 teaspoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground pepper
• 6 teaspoon(s) extra-virgin olive oil, divided
• 2 large shallots, minced
• 1 teaspoon(s) freshly grated orange zest

Directions

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.

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

Tips & Techniques