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Marmalade Chicken

  • 20 m
  • 20 m
EatingWell Test Kitchen
“Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.”


    • 1 cup reduced-sodium chicken broth
    • 2 tablespoons red-wine vinegar
    • 2 tablespoons orange marmalade
    • 1 teaspoon Dijon mustard
    • 1 teaspoon cornstarch
    • 1 pound chicken tenders, (see Note)
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly ground pepper
    • 6 teaspoons extra-virgin olive oil, divided
    • 2 large shallots, minced
    • 1 teaspoon freshly grated orange zest


  • 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.
  • Tip: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”
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