Glazed Chicken Breasts

Prep: 10 min, Cook: 20 min.


For 4 servings:

  • 570 g boneless skinless chicken breast halves
  • 19 g unsalted butter
  • 79 ml (110 g) orange marmalade
  • 2 Granny Smith apples, peeled, cored and chopped
  • 59 ml (60 g) chicken stock

Season chicken breasts with salt and pepper to taste. Melt butter in a heavy nonstick skillet over medium-high heat. Sauté chicken breasts 4 minutes per side. Remove skillet from heat. Reduce heat to medium low. Stir marmalade into skillet, turning chicken to coat thoroughly. Return skillet to heat and cook 1-2 minutes, turning chicken occasionally until glazed. Transfer chicken to a platter and keep warm. Add apples and stock to same skillet, stirring with a wooden spoon to deglaze. Simmer 4 minutes or until apples are tender and sauce has thickened slightly. Serve chicken with apples.

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