Chicken breasts are definitely a staple in our house. They’re small enough to freeze in bulk, they don’t take long to thaw or cook, and they’re delicious. However, delicious may they be, it can get boring to have chicken every week. Every once in awhile we’ll splurge for that grass-fed beef, but for the most part, I am stuck trying to figure out how to switch up our chicken game.
Luckily, there is one person who never minds having chicken, and that’s our little Sugar Plum. Chicken, by far, is one of her favorite proteins (though, she pretty much adores any form of meat). While its always satisfying to see her excitement at my chicken dinners, I still needed a way to ignite that excitement for myself and my husband. I was browsing the web for light, summer recipes when I came across a chicken recipe involving a marmalade sauce. Luckily, I had just picked up this jar of Italian orange marmalade at TJ Maxx (of all places!) on clearance. At $2.50, it was a steal for oranges bottled in Italy, so I was happy to have a legitimate recipe to use it in. Boy, am I glad I did! This chicken was DELICIOUS! I had it, just with a side of spinach, but I can picture it with rainbow potatoes, and a fresh arugula salad, or coleslaw.
What you need:
2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken breasts
Salt and freshly ground black pepper
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
Season the chicken liberally with salt & pepper. When the oil is hot and ripples, add the chicken and brown for 5 minutes. Flip it over and cook until the chicken is tender and cooked through, about 5 minutes more.
In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Then, enjoy!
I plan to serve this meal the next time we have some one over for dinner… it’s too good not to share!