"Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice...."
INGREDIENTS
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1 cup reduced-sodium chicken broth
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2 tablespoons red-wine vinegar
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2 tablespoons orange marmalade
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1 teaspoon Dijon mustard
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1 teaspoon cornstarch
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1 pound chicken tenders, (see Note)
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground pepper
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6 teaspoons extra-virgin olive oil, divided
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2 large shallots, minced
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1 teaspoon freshly grated orange zest