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Manhattan-Glazed Chicken

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on time 10 mins
Total time 17 mins
Yield Serves 4 (serving size: 1 chicken breast half and about 1 tablespoon glaze)
Serve with Glazed Baby Carrots and Wilted Spinach with Fresh Chile. Here we riff off the flavors of a Manhattan cocktail, which is traditionally made with rye whiskey or bourbon, maraschino cherries, and orange rind. For less of a bourbon kick, boil the bourbon in the sauce for a minute before spooning over the chicken.

Ingredients

  • 1 1/2 teaspoons extra-virgin olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup orange marmalade
  • 1/4 cup cherry spreadable fruit (such as Polaner All Fruit)
  • 1 teaspoon lower-sodium soy sauce
  • 1 teaspoon butter
  • 1 tablespoon bourbon
  • Glazed Baby Carrots
  • Wilted Spinach with Fresh Chile

Nutrition Information

  • calories 316
  • fat 7.1 g
  • satfat 1.8 g
  • monofat 2.8 g
  • polyfat 0.9 g
  • protein 36.3 g
  • carbohydrate 23.4 g
  • fiber 0.2 g
  • cholesterol 111 mg
  • iron 0.7 mg
  • sodium 412 mg
  • calcium 17 mg

How to Make It

  1. Heat a large heavy skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.

  2. Place marmalade, cherry spreadable fruit, and soy sauce in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes or until very thick, stirring frequently. Add butter, stirring to combine. Remove from heat; stir in bourbon. Spoon glaze over chicken.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.