Orange you glad you're not chicken?
This may surprise some of you, considering my line of work, but I'm not a big magazine reader. I went through the phase in college of devouring Glamour and Cosmo, but that got real old real fast. Plus, I'd rather be reading books - they tend to last longer.
But I do have quite a weakness for Southern Living.
My dear mama-in-law got me a subscription shortly after our wedding, because I kept begging her to send me her copies after she read them. It was something I sorely missed while in France because I did not like reading magazines on my tablet any more than I liked reading books on it.
Although I may never decorate my home as fancy (or as cluttered!) as some of the pictures in there, and while this is how my gardening tends to go, I do love Southern Living's city guides, the fashion and beauty pages, and, naturally, the food.
This recipe caught my eye because I love tomatoes and citrus fruit, and it kept my attention because the ingredient list was short, the preparation was simple, and after a little plugging into MyFitnessPal, the calorie count was low. Can you say win?
This recipe was delightful. The orange marmalade especially gave it a tangy kick that brought all the tastes together. The tomato and basil provided a great savory contrast. Served with spicy roasted cauliflower and broccoli, this was divine on a chilly Monday night. Or, you can do as the original recipe in SL said to do and serve it over couscous, sprinkled with goat cheese. The options really are endless. We'll definitely be making this again.
I hope you all enjoy this as much as we did! If you try it, let me know what you think!
E & B
Tomato-orange marmalade chicken
4 boneless, skinless chicken breasts
salt and pepper
2 tablespoons butter
1 pint grape tomatoes, halved
3 tablespoons sweet orange marmalade (we used Trader Joe's Seville Orange Marmalade)
2 teaspoons red wine vinegar
1/3 cup loosely packed fresh basil leaves, chopped
Place each chicken breast between two sheets of plastic wrap and flatten to 1/2-inch thickness.
Sprinkle with salt and pepper.
Melt one tablespoon butter in a large skillet over medium-high heat.
Cook two chicken breasts for 4 minutes on each side, or until done.
Repeat procedure with remaining butter and chicken.
Reduce heat to medium-law and add 3 tablespoons of water and half of the tomatoes.
Cook for 2 minutes, stirring to loosen browned bits from bottom of skillet.
Stir in marmalade and vinegar; cook, stirring occasionally, for 4 minutes or until tomatoes burst and sauce thickens.
Stir in remaining tomatoes.
If you would like the tomatoes to have a saucier consistency, cover and simmer over low heat for up to 10 minutes.
If not, cook 2 minutes or until second batch of tomatoes is thoroughly heated.
Stir in basil and add salt and pepper to taste.
Serve sauce over chicken.
Nutrition: This makes four servings, each with approximately 280 calories per serving.
Recipe from Southern Living.
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