For reasons I cannot explain, people feel compelled to give me jars of Orange Marmalade when they come to visit. Bottles of wine and little jars of Orange Marmalade. I’ve heard tell that Orange Marmalade is delicious on toast. Truth be told, I wouldn’t know. Rather than find its way onto a slice of warm, buttery bread, in my kitchen the Marmalade has always been used in cooking. The bright orange glaze for this chicken dish relies on the marmalade to sweeten the sauce and provide a beautiful glisten to the sauce.
I love this chicken dish. It’s bright – like a burst of sunshine on my plate. The chicken is moist and flavorful. The dish itself isn’t overly complicated and is perfect for a weeknight supper or casual Sunday dinner.
Orange Glazed Chicken
2 Tablespoon Butter, divided
2 Tablespoons Olive Oil, divided
6 Chicken Breast halves, boneless, skinless (about 1 ½ lbs total), butterflied
2 Tablespoons Honey
1 Tablespoon Sugar
1 Can (14.5 oz) Chicken broth
½ Cup Orange Marmalade
Arrowroot
Orange Slices for garnish
In a small bowl, stir together the honey, sugar, broth, marmalade and lemon juice until smooth.
Set aside until ready to use.
Melt 1 tablespoon butter with 1 tablespoon olive oil in a skillet over medium-high heat. Cook the chicken in two batches, about 10 minutes or until browned on both sides and is only slightly pink.
Remove from skillet, repeat with second batch of chicken. Keep warm.
Add sauce to empty skillet. Cook, uncovered, until mixture boils and thickens, stirring constantly.
Return chicken to skillet. Reduce heat to low and cook 10-15 minutes or until chicken is no longer pink, stirring often.
Using tongs, remove chicken from sauce to a warmed serving platter. Hold chicken in a warm oven. If sauce is not thick enough (remember, it’s a “glaze”), add a little arrowroot, stir to blend and allow sauce to thicken up. Spoon sauce over chicken, garnish with sliced orange. For added color, sprinkle with a little chopped parsley.
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