Wednesday, May 8, 2013

Chicken with Orange Plum Bourbon Sauce

Yum! Another quick dinner that is full of flavor!

serves 6 ( 5 points +)

  • 1-1/2 tsp. olive oil
  • 6 ( 4 oz) boneless, skinless chicken breast halves
  • salt and pepper
  • 1/4 c. orange marmalade
  • 1/4 c. plum jelly ( or some other red jelly)
  • 1 tsp. low-sodium soy sauce
  • 1 tsp. butter
  • 1 T. bourbon

Heat a large cast iron or heavy skillet over medium high heat. Add oil and swirl to coat. Sprinkle chicken with salt and pepper. Add to pan and cook 5 minutes on each side or until cooked through. Remove from pan.
Meanwhile, in a small saucepan, combine orange marmalade, plum jelly and soy sauce. Bring to a boil, reduce heat and simmer until thickened ( 3-4 minutes). Remove from heat. Stir in butter and bourbon. Spoon over chicken.

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