“This is adapted from a recipe I found on the net. I brought it to a friend's house for dinner the other night, having doubled the recipe since there were 6 of us for dinner. It was inhaled! My advice, make more than you think you need! Prep time includes marinading time.”
READY IN:
2hrs 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together the first 5 ingredients.
  2. Place in a shallow dish, reserving 1/4 cup mixture.
  3. Add the chicken to the dish, cover and chill 1 hour.
  4. Remove chicken from marinade; discard marinade.
  5. Cook the chicken in 1 teaspoon hot oil in a skillet over medium-high heat 8 minutes on each side or until done.
  6. Remove the chicken, reserving the drippings in skillet.
  7. Add the reserved 1/4 cup marinade mixture and chicken broth, stirring to remove the yummy bits from bottom of the skillet.
  8. Stir together the cornstarch and water and add to the broth mixture.
  9. Bring to a boil.
  10. Cook, stirring constantly, 1 minute.
  11. Stir in the marmalade and the next 4 ingredients.
  12. Return the chicken to the skillet.
  13. Spoon the sauce over the chicken.
  14. Sprinkle with the parsley and almonds.

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