photo by rpgaymer
- Ready In:
- 16 ounces boneless skinless chicken breasts
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup flour
- 1 tablespoon margarine
- 2⁄3 cup chicken broth (no salt added)
- 1 1⁄2 teaspoons cornstarch
- 1⁄2 cup orange marmalade (low-sugar or sugar-free)
- 1 1⁄2 tablespoons balsamic vinegar
- Place chicken between 2 pieces of heavy-duty plastic wrap and flatten to 1/2 inch thickness. Sprinkle with salt and pepper, then dredge in flour.
- Melt margarine in a large non-stick skillet. Add chicken and cook over medium-high heat until done, about 8-10 minutes, turning once. Remove from skillet and keep warm.
- Combine broth and cornstarch. Stir in marmalade. Add to skillet and cook, stirring constantly, until mixture is thickened.
- Stir in vinegar. Reduce heat to medium.
- Return chicken to skillet and turn to coat well with sauce. Cook 1-2 more minutes until thoroughly heated.
Questions & Replies
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Sorry, this was so-so and rather bland for us, even after adding shallots (saut?ed the extras from a salad makings) and red pepper flakes> I thought adding some heat to the sweet sauce would be nice. NOthing really perked it up. This recipe has potential but I doubt I will make again. Made for Best of 2012 Tag Game.
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Delicious! I made as posted except cut the recipe in half and used pheasant in place of the chicken. The meat was so tender and the cooking time was perfect. We loved the sweet taste and I loved the ease in preparing it. This is a keeper. I served it with a side of steamed broccoli and recipe #392342 for a wonderful meal. Thanks for posting. :)
We really enjoyed this recipe. It was easy and delicious! The combination of flavors was great and the chicken was so tender. We liked the way the sauce thickened up and could be spooned over the chicken. I served it with brown rice and broccoli. I used olive oil instead of margarine to brown the chicken. I liked making it in a skillet instead of the oven on a hot night. Thanks for posting!
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