Orange Marmalade Chicken
This dish is a combination of few, but flavorful ingredients, can be made in under 30 minutes, AND I did not even need to leave my house to shop. The Amish Airline Chicken Breast, The Rub and Umami Marinade were all delivered to me by Second City Prime and the orange marmalade was a recent gift from my British friend and North Shore Berkshire Hathaway broker Luke Mutter. This recipe brings friends together from a social distance.
Prep Time5 minutes
Cook Time25 minutes
Additional Time10 minutes
Total Time40 minutes
Yield: 4 servings
- 4 airline chicken breasts, skin on
- The Rub by Second City Prime (or your favorite steak/poultry seasoning)
- grape seed oil for cooking
- 1/4 cup orange marmalade (contact Luke Mutter)
- 2 tablespoons Umami Marinade(I like the Second City Prime's)
- 1 tablespoon white wine
- dried apricots for garnish, optional
- 3 tarragon sprigs, finely chopped
Pat chicken breasts dry and generously season with The Rub. Preheat oven to 375 degrees F.
Heat a large sauce pan over medium-high heat and drizzle with enough grape seed oil to cover bottom of pan.
Pan fry two chicken breasts, skin side down, in hot oil for about 3 minutes. Skin should be golden brown and easily come off pan. If it's sticking, then it's not done.
Turn chicken and cook other side for an additional 3 minutes. Meanwhile, line a baking dish with parchment paper. Transfer chicken, skin side up, to baking dish and add dried apricots.
Repeat steps 3 + 4 with remaining two pieces of chicken.
In a small bowl, whisk together marmalade, umami and wine. Pour sauce over cooked chicken breasts and roast in oven for 15-20 minutes or until internal temp reaches 165.
Pour sauce & apricots from pan over each breast when serving. Garnish with tarragon.