Chicken with spicy marmalade sauce

Even though Mike doesn't care for marmalade too much (he says he'd rather spread the toast with shortening before using marmalade, can you believe it?), he agreed that this dish went into the "to have again" file.

If you start with chicken tenders or if you cut up your chicken breasts during once a week prep time, and already have pre-cooked rice on hand, this dish will be ready in under 20 minutes. If you have to boil up the rice, you'll still have a thirty minute meal if you use Arborio rice.

Chicken with Spicy Marmalade Sauce

Olive oil
Shallot, diced

1 lb chicken tenders
1 c chicken stock
2 T wine vinegar
1 T Dijon mustard
2 T marmalade
1 t cornstarch
Salt and pepper

Green vegetables of your choice, chopped (broccoli, Brussels sprouts, etc)

Grated orange zest for garnish
Pre-cooked Arborio rice

In a heavy skillet or wok, saute the shallots. Mix the stock through the salt and pepper in the pan and add the chicken. Bring to a low boil. When the chicken is almost done, add the vegetables and cover to steam them. Serve over rice.