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Marmalade Chicken

January/February 2009

Your rating: None Average: 4 (216 votes)

Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.



READER'S COMMENT:
"I made the recipe exactly as stated except I used chicken breasts instead of tenders because I happened to have them in the house. For a very low fat, low calorie recipe, my boyfriend and I both really liked it and I would definitely...
Marmalade Chicken

30 Reviews for Marmalade Chicken

09/28/2009
Anonymous

Very easy recipe to make and flavor was delightful. Would definitely make again!

Jan McManus, Largo, FL

Comments
09/28/2009
Anonymous

I used Mango Chutney instead of Orange Marmalade for this and it was fantistic!

Valerie, Traverse City, MI

Comments
09/28/2009
Anonymous

I used coarse ground dijon mustard and doubled the zest. This made for an easy weeknight dinner with pantry staples (if I subbed onion for the shallot). Very tasty.

Carrie, Meridian, ID

Comments
09/28/2009
Anonymous

We liked this recipe and would definitely make it again for a quick weeknight dinner. The flavors blended together well and it wasn't cloyingly sweet.

MiseEnPlace, San Ramon, CA

Comments
09/28/2009
Anonymous

I made this tonight with a few substitutions: onion for shallots, apple cider vinegar for red wine vinegar, Wondra flour for cornstarch. It was okay but the orange flavor was quite delicate. I didn't have any oranges for zest; maybe that was the issue. I'll see if it's any better as leftovers tomorrow. It did come together quickly so it would be a great weeknight dinner.

Colleen, Bowie, MD

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