Marmalade Chicken Recipe
Is it possible to have dinner on the table in under 20 minutes without using a pre-made meal from the freezer section? You bet it is. This sweet and juicy Marmalade Chicken recipe takes only a few ingredients and very little time to pull together. It’s gluten and dairy free, and made from 100% all natural ingredients. It may not be the most glamorous or creative recipe here on Our Family Eats, but it’s a tried and true weeknight staple that even our pickiest eater loves. And really, who couldn’t use more recipes like that?
To really streamline things begin cooking the chicken, then whisk together the marmalade sauce. The chicken is very low maintenance while it cooks, so meanwhile you can also steam some vegetables or make a salad for your side dishes. If you’re trying to eat lighter, this chicken recipe is a perfect way to do it while still getting plenty of flavor and variety in your meals.
Kids can’t resist the sweetly flavored sauce, but I’ve found that my own children are resistant to eating a chicken breast. However, they will wolf down bite sized pieces of chicken. So for their portions I cut the breasts into small pieces before cooking them. Viola, problem solved and everyone – especially Mom – is happy.
Marmalade Chicken
serves 4
2 Tablespoons extra virgin olive oil
4 boneless, skinless chicken breasts
1 cup chicken stock
2 Tablespoons orange marmalade
2 Tablespoons Dijon mustard
1 Tablespoon orange juice
1 teaspoon cornstarch
salt and pepper
Heat oil in a 12″ skillet over medium heat. Sprinkle chicken breasts with salt and pepper to taste. (If making this for younger children you may consider cutting the chicken into bite sized pieces as noted above.) Add chicken to pan and cook 4-5 minutes on each side, or until cooked through completely. Remove chicken from pan and set aside.
While chicken is cooking whisk together remaining ingredients, adding salt and pepper to taste. Once chicken has been removed from pan, reduce heat to low. Add marmalade mixture to pan and cook, stirring occasionally, until sauce thickens, about 2-3 minutes. Return chicken to pan and turn to coat well with sauce. Serve warm, with extra sauce on the side for dipping if desired.
Recipe adapted from Eating Well magazine.
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