We are marmalade addicts, so this is right up our street, especially on a busy day when there’s not much time to spare preparing dinner. Very low fat too.
Season the chicken breasts well with pepper and salt.
Fry the chicken in the oil for 8 to 10 mins turning once until golden on each side.
Add the chicken stock, marmalade and thyme and simmer for 5 to 10 mins.
Remove the chicken and boil the sauce hard to reduce to a syrupy sauce, then pour over the chicken and serve.
* Boiled rice is a lovely catch-all for the sauce too.