Dairy-free | Poultry

Sticky marmalade chicken breast

June 27, 2014

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.

Screen shot 2014-06-27 at 9.34.17 AMServes 4
4 boneless, skinless chicken breasts
1 tbsp olive oil
1/2 pint (8 fl oz) chicken stock
4 heaped tbsp fine (or coarse) cut marmalade
1 tsp fresh thyme leaves or 1/2 tsp dried thyme

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.