15 February 2009

orange marmalade chicken

This is one of those easy meals for when you just do not have it in you to cook, but you want something great (you can skip the chilling step if you don’t have the time).  The flavor combination may sound odd, but give it a try, it’s really great!  We usually serve this over rice, but it’s also great over angel hair pasta.  Serves 4.

3 tablespoons Dijon mustard
3 tablespoons orange marmalade
3 tablespoons butter or margarine
1½ cups whipping cream
4 skinned and boned chicken breast halves
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon dried crushed red pepper
¼ cup sliced almonds

  1. Place chicken between two-sheets of heavy-duty plastic wrap and flatten using meat mallet or rolling pin.  Sprinkle with salt and pepper.
  2. Whisk together first 4 ingredients. Place in a shallow dish, reserving 1/4 cup mixture. Add chicken to dish; cover and chill 1 hour (optional). Remove chicken from marinade; discard marinade.
  3. Cook chicken in 1 teaspoon hot oil in a skillet over medium-high heat 2 minutes on each side or until golden. Remove chicken, reserving drippings in skillet.
  4. Add reserved 1/4 cup marinade mixture and chicken broth, stirring to remove bits from bottom of skillet. Stir together cornstarch and water; add to broth mixture. Bring to a boil; cook, stirring constantly, 1 minute.
  5. Stir in marmalade and next 4 ingredients. Return chicken to skillet; spoon sauce over chicken. Sprinkle with almonds and cook 8 minutes until sauce thickens.

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