Ingredients
1 c. chicken stock
2 T. red wine vinegar
2 T. orange marmalade
1 t. Dijon mustard
1 t. cornstarch
1# chicken tenders
1/2 t. sea salt
1/4 t. freshly ground black pepper
6 t. olive oil
2 large shallots, minced
1 t. freshly grated orange zest
Preparation
Whisk stock, vinegar, marmalade, mustard and cornstarch in a medium bowl.
Sprinkle chicken with salt and pepper. Heat 4 t. of the olive oil in a large skillet over medium high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add the remaining 2 t. oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the stock mixture and add it to the pan. Bring to a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and add orange zest.
