Ingredients

• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon red-wine vinegar
• 1 tablespoon orange marmalade
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon cornstarch
• 8 ounces chicken tenders
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil, divided
• 1 large shallot, minced
• 1/2 teaspoon freshly grated orange zest

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Cooking Directions

Step 1

Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.

Step 2

Sprinkle chicken with salt and pepper. Heat 2 teaspoons 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.

Step 3

Add the remaining 1 teaspoon oil and shallot to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain 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 stir in orange zest.