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.
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)
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.
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.
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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.
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.
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: http://bit.ly/16V2NuZ
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!