Ingredients:
4-6 large pieces of boneless and skinless chicken breast
1/2 cup orange marmalade
2-3 Tbs balsamic vinegar
1 Tbs soy sauce (or to taste)
salt and black pepper to taste
1/2 tsp dried thyme
red chili flakes to taste
1 bunch of scallions sliced (save some for garnish)
Directions:
Mix balsamic vinegar, orange marmalade and soy sauce together and set aside. Salt pepper and sprinkle each chicken breast with thyme.
Add 2-3 Tbs of canola oil in large skillet and get heat on high. Add seasoned chicken into skillet and brown both sides well. If you have a lot of oil in pan, drain most of the oil out now. Then add 
orange-balsamic sauce, red chili flakes and white parts of scallions. Cook in glaze for 10-15 minutes on high until the glaze thickens. Flip chicken a few times to make sure glaze gets well absorbed on both sides. Top with sliced green parts of scallions and serve. Enjoy with rice, steamed vegetables or over a salad. Enjoy. 
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
Wow such a beautiful glazed chicken with all my fave flavors. Loving it.
ReplyDeleteMmm, what great flavors for chicken! We eat a lot of chicken and I'm always looking for new recipes to try!
ReplyDeleteLooks absolutely mouthwatering!!
ReplyDeleteHighly irresistible chicken.
ReplyDeleteOh my gosh, I want to DIVE through my screen! Gorgeous Ramona!
ReplyDeleteHey these looks very tempting and is making me hungry!
ReplyDeleteBTW please check out my space n new FB page.
Maha
Love the orange marmalade in the glaze! Can't wait for the orange to come so I can make some marmalade. This chicken looks like a recipe both Bobby and I would love!
ReplyDeletelove the glaze and lovely clicks.
ReplyDeleteYour chicken looks lovely my friend :)
ReplyDeleteCheers
Choc Chip Uru
Hi Curry & Comfort,
ReplyDeletePer your instructions, "If you have a lot of oil in pan, drain most of the oil out now. Then add orange-balsamic sauce, red chili flakes and white parts of scallions."
Once the oil is drained out of the pan, do you add the chicken back in first and then the orange-balsamic sauce?
Thanks.
Hi Candice,
DeleteI actually just tilted the pan and spoon out the extra oil. I never took the chicken out of the pan. Sorry that may have been confusing. I may have added too much oil when I browned the chicken so that's why I discarded the extra oil. If you use less oil when you start to brown the chicken, then you can avoid this step. Hope you enjoy the recipe. :)
These looks delicious! Orange Marmalade adds such a punch of flavor. Great dinner dish.
ReplyDeleteLove that glaze!
ReplyDeleteBetween the photos and the ingredients in the recipe, I know this is a winner! I always have chicken in the freezer, so this is a must try :)
ReplyDeleteI've never tried Balsamic Vinegar much, except for now and then at some Italian restaurants...This looks yummy!
ReplyDeleteThis is really a wonderful recipe for dinner parties.. way toooooooooooo good. Lovely pictures as always :)
ReplyDeletePerfect recipe for Christmas and new year's Eve!!
ReplyDeleteBeautiful, too tempting and highly irresistible!!
ReplyDeleteI made this last night and it was a huge hit! I didn't have enough orange marmalade so I used half marmalade and half apricot jam. It was absolutely delicious!
ReplyDeleteSo glad you liked it. :) Yes, I bet apricot jam worked wonderfully too. I think even peach jam would work as well. :) It always makes me happy to hear feedback. Thank you. ~ Ramona/Curry and Comfort
Delete