Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.
Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy Low Calorie Low Carb Low Sat Fat Low Sodium
- 1 cup reduced-sodium chicken broth
- 2 tablespoon red-wine vinegar
- 2 tablespoon orange marmalade
- 1 teaspoon Dijon mustard
- 1 teaspoon cornstarch
- 1 pound chicken tenders, (see Note)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 6 teaspoons extra-virgin olive oil, divided
- 2 large shallots, minced
- 1 teaspoon freshly grated orange zest
Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
Sprinkle chicken with salt and pepper. Heat 4 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.
Add the remaining 2 teaspoons oil and shallots 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.
- Serving: Per serving
- Calories: 213
- Carbohydrates: 10g
- Fat: 8g
- Protein: 27g
- Dietary Fiber: 0g
- Saturated Fat: 1g
- Monounsaturated Fat: 5g
- Cholesterol: 68mg
- Potassium: 55mg
- Sodium: 246mg
- Exchanges: 1/2 other carbohydrate, 3 1/2 very lean meat
- Carbohydrate Servings: 1/2
with select ACE Specialist Programs Learn More Offer Ends Feb. 28
Get in the Know
Stay connected with us to get the latest health and fitness news, innovative workouts, healthy recipes and wellness tips.