Marmalade Chicken With Small White Onions

 

Marmalade and vinegar make this chicken a little sweet and a little tangy. Serve this delicious chicken with rice and a green leafy vegetable.

Ingredients:

• 4 chicken breast halves
• salt and pepper
• flour
• 2 teaspoons butter
• 2 to 3 teaspoons olive oil
• 1/2 cup chicken broth
• 1 jar (12 to 16 ounces) small white onions, drained
• 2/3 cup sweet orange marmalade
• 1 teaspoon balsamic or cider vinegar
• 2 teaspoons packed brown sugar
• 1/4 teaspoon dried leaf basil
• 2 teaspoons cornstarch

Preparation:

Wash chicken; pat dry then sprinkle with salt and pepper and dredge lightly in flour. In a large skillet over medium heat, melt butter with the oil. Add chicken pieces and brown for about 2 to 3 minutes on each side. Add chicken broth and onions; cover and simmer for 15 to 20 minutes (depending on thickness of chicken pieces). Combine remaining ingredients in a cup and stir until smooth. Spoon over chicken, replace the cover, and continue to simmer, stirring occasionally, for 5 to 10 minutes longer, or until chicken is cooked through. Serve thicken with the sauce and onions.
Serves 4.