Prep 5 mins
Cook 20 mins
From Good Food magazine BBC.
- 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
- Season chicken with salt and pepper. Fry in oil for 8-10 minutes until golden on both sides.
- Add stock, marmalade and thyme. Simmer for 5 minutes, remove chicken and boil mixture until reduced and syrupy and pour over chicken.
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.
Wonderful!! It was so good my daughter ate a whole piece of chicken and asked for seconds. I didn't add anything to it!
This was delicious! Served it with brown rice which soaked up any juices. Yum Yum.