Prep 10 mins
Cook 5 mins
My mom cut this out of the Houston paper many years ago. It is so simple and I always have the ingredients on hand. Not at tart as most chicken l'orange dishes and the sauce is not thick. I like to serve over long grain and wild rice with broccoli on the side.
- 1 tablespoon oil
- 1⁄3 cup dry white wine
- 1⁄3 cup orange marmalade
- 1 lb chicken tenders or 1 lb boneless chicken breast
- 1 beef bouillon cube
- Saute chicken in oil browning lightly.
- Add wine, marmalade and bouillon'; heat to boiling, stirring to mix.
- Reduce heat, cover and simmer 5 minutes or til tender.