Tomato-Orange Marmalade Chicken: A Southern Living Preview
Servings 4 servings
Ingredients
- 4 (6 to 8-ounce) skinned and boned chicken breasts
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoon butter
- 1 pint grape tomatoes, halved
- 3 tablespoons sweet orange marmalade
- 2 teaspoons red wine vinegar
- 1/3 cup loosely packed fresh basil leaves, chopped
Instructions
- Place each chicken breast between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a small skillet or flat side of a meat mallet. Sprinkle chicken with salt and pepper.
- Melt 1 Tbsp. butter in a large skillet over medium-high heat. Cook 2 chicken breasts in skillet 4 minutes on each side or until done. Transfer to a serving platter; cover with aluminum foil to keep warm. Repeat procedure with remaining butter and chicken.
- Reduce heat to medium-low; add 3 Tbsp. water and half of tomatoes. Cook 2 minutes, stirring to loosen browned bits from bottom of skillet. Stir in marmalade and vinegar; cook, stirring occasionally, 4 minutes or until tomatoes burst and sauce begins to thicken. Stir in remaining tomatoes, and cook 2 minutes or until thoroughly heated. Stir in basil; add salt and pepper to taste. Spoon sauce over chicken.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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