Categories: Gluten-Free, Poultry

Ingredients

• 1/2 cup(s) reduced-sodium chicken broth
• 1 tablespoon(s) red-wine vinegar
• 1 tablespoon(s) orange marmalade
• 1/2 teaspoon(s) Dijon mustard
• 1/2 teaspoon(s) cornstarch
• 1/2 pound(s) chicken tenders (see Tips & Techniques)
• 1/4 teaspoon(s) kosher salt
• 1/8 teaspoon(s) freshly ground pepper
• 3 teaspoon(s) extra-virgin olive oil, divided
• 1 large shallots, minced
• 1/2 teaspoon(s) freshly grated orange zest

Directions

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

2. Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat.

3. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

4. Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds.

5. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits.

6. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes.

7. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute.

8. Remove from the heat and stir in orange zest.

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