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Categories:
chicken stock red wine vinegar orange marmalade mustard cornstarch chicken tenders salt ground black pepper olive oil shallots orange zest
Viewed: 27 - Published at: 5 years agoIngredients
- 1 c. chicken stock
- 2 T. red wine vinegar
- 2 T. orange marmalade
- 1 t. Dijon mustard
- 1 t. cornstarch
- 1# chicken tenders
- 1/2 t. sea salt
- 1/4 t. freshly ground black pepper
- 6 t. olive oil
- 2 large shallots, minced
- 1 t. freshly grated orange zest
Method
- Whisk stock, vinegar, marmalade, mustard and cornstarch in a medium bowl.
- Sprinkle chicken with salt and pepper. Heat 4 t. of the olive oil in a large skillet over medium high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Add the remaining 2 t. oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the stock mixture and add it to the pan. Bring to a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and add orange zest.
