About this recipe:Tangy orange and fragrant rosemary give this simple dish a sophisticated edge.
2 tsp olive oil
4 chicken breast fillets, about 150g each
2 shallots, finely chopped
1 tbsp lemon juice
1 tbsp tangy orange marmalade
1 tsp chopped fresh rosemary or 1/2 tsp dried
1 tsp cornflour
salt and freshly ground black pepper
sprigs of fresh rosemary to garnish
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Method Prep:10min › Cook:20min › Ready in:30min
Heat the oil in a large frying pan over a medium heat. Add the chicken and cook gently for 5–6 minutes on each side or until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
Grate the zest from one of the oranges and squeeze the juice from both (there should be 1 1/2 tsp zest and 150ml juice). Add the shallots to the pan and cook, stirring, for 3 minutes until light golden. Stir in the orange juice and zest, lemon juice, marmalade and rosemary. Season with salt and pepper and bring to the boil.
Mix the cornflour with 1 tbsp cold water to make a smooth paste. Add to the sauce and simmer for 1 minute, stirring, until slightly thickened.
Slice the chicken on the diagonal and serve with the sauce spooned over the top. Garnish with sprigs of fresh rosemary.
To complete the meal, serve with rice, char-grilled peppers and red onions.