Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on Time
10 Mins
Total Time
17 Mins
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.

How to Make It

Step 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.

Step 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.

Chef'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

Ratings & Reviews

bkmilligan's Review

November 29, 2013
Easy and fast to fix, not to mention good. So we have added it into our regular dinner rotation!

leawildcat's Review

November 06, 2013

rhiannonkatieri's Review

October 29, 2013
This was great and really easy to make. Both my small children loved it (I omitted the bourbon for them although at 1T, it probably wouldn't have mattered). My husband loved the sauce, but doesn't like chicken breasts in general, which is no fault of this recipe. The next time I make it I'll probably throw a few thighs in for him. Use the sauce right away for best results. If you let it sit, it will turn into jelly and you will have to reheat, which may make the sauce thicker than you were hoping. Other than that, I wouldn't change a thing.

daneanp's Review

May 09, 2013
Quick, easy and delicious. I was a little nervous about the cherry spread (I actually used preserves) because DD doesn't like cherry, but the orange marmalade really made for a nice combo. We didn't have bourbon so I found some orange flavored sweet wine to use instead and it worked perfectly. Will add to our regular rotation.

gwood312's Review

April 14, 2013

TheMomChef's Review

April 11, 2013
The sauce is very, very good and deserves high marks. I'm not a fan the way the chicken was cooked, however. Boneless, skinless chicken breasts are just so flavorless and when cooked like they were, dried out. Not good vehicle for such a fantastic sauce. I suggest using bone-in, skin-on chicken thighs and roasting them instead of using oil in a skillet. You can read my full review at Taking On Magazines:

promogal's Review

April 04, 2013
Delicious! Yes a bit sweet but the family & I loved it! Will make again for sure!

JackieP021's Review

April 02, 2013
This was excellent. Sauce took quite a bit longer to thicken. I seasoned the chicken with a little garlic powder and dried thyme for some extra flavor. Loved it! We will be making this again.

liafinney's Review

March 29, 2013
I didn't have any cherry preserves, so subbed in raspberry and was pleasantly surprised at the taste. Added about another tablespoon of bourbon, which didn't hurt either! Served with the suggested sides of glazed baby carrots and wilted spinach and it makes a lovely presentation on a white plate, and nice mix of textures. A little too sweet for my personal taste, but I wouldn't hesitate to recommend to anyone else who wants to try it!

purpleroses898's Review

March 25, 2013
Made this was good......took about 20 minutes to thicken in the saucepan.......we enjoyed it, but, not enough to make it again....