Recipe by Wendy's Kitchen
From Good Food magazine BBC.
Top Review by Irmgard
This is really delcious and easy to make and it reheats well, too! The first time around, we had it with rice and the second time with couscous. I found, though, that even with boiling hard, the juices wouldn't thicken so in the end, it added a bit of cornstarch mixed with cold water and that did the trick.
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 300 ml chicken stock
- 4 tablespoons marmalade
- 1 teaspoon fresh thyme leaves or 1⁄2 teaspoon dried thyme