Orange Marmalade Chicken

1 C. reduced sodium chicken broth
2 T. redwine vinegar
2 T. orange marmalade(reduced sugar)
1 tsp. Dijon mustard
1 tsp. cornstarch
1 lb. chicken tenders
1/2 tsp. kosher salt
1/4 tsp. pepper
6 tsp. Extra Virgin Olive Oil (divided)
2 large shallots
2 tsp. grated orange zest

1. Wisk broth, vinegar, marmalde, mustard and cornstarch in a medium bowl.

2. Sprinkle chicken with salt and pepper. Heat 4 tsp. oil in a large skillet over medium-high heat. Add the chicken and cook until golden.(About 2 minutes per side) Transfer chicken to a plate and cover with foil to keep warm.

3. Add remaining oil and shallots to pan and cook. Wisk broth mixture and add to pan. Bring to a simmer, scraping any browned bits. Reduce heat to maintain simmer, cook until sauce is reduced and thickened. Add chicken and return to a simmer. Cook turning the chicken once. Remove from heat and stir in orange zest. (Each serving has approx. 3 chicken tenders)

Number of Servings: 4

Recipe submitted by SparkPeople user EWARD79.