Mandarin Chicken

June 25 at 4:38 pm Leave a comment

Mandarin Chicken was actually my first exposure to orange marmalade, but WOW… what a great way to try it!

This recipe is from Food That Says Welcome by Barbara Smith (mother of artist Michael W. Smith). I love the idea behind the book: “Simple recipes to spark the spirit of hospitality.” I would certainly make this dish for company.

The picture doesn’t really do it justice, but the Mandarin Chicken was wonderful. Just the right amount of sweetness and a bit of crunch from the almonds. Great tasting, and pretty good for ya, too!

1 1/2 lbs chicken tenders
3/4 tsp salt
1/2 tsp black pepper
1 tsp butter
2 tsp olive oil
1 cup orange marmalade
2 tsp cornstarch
2 tsp lemon juice
1 tsp dry mustard
1 11-oz can mandarin oranges
1/2 cup sliced almonds, toasted
rice

Sprinkle chicken with salt and pepper. Heat butter and oil in a large skillet. Add chicken and cook 4 minutes on each side until lightly browned. Remove from skillet and set aside.

Combine marmalade, cornstarch, lemon juice, and mustard in a small bowl, stirring mixture well with a whisk. Gently stir in oranges. Add mixture to skillet. Cover and cook 6 minutes on medium heat or until sauce slightly thickens. Spoon over chicken and sprinkle with almonds. Serve with rice.

Mandarin Chicken

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