This recipe is irresistible and lip smackingly good. I had to tear myself away from literally diving right into the sauce.  The fact that it is so incredibly e y, consists of 6 ingredients and takes about 20 minutes to make is a very big added bonus. I think thighs would be even more delicious, skin on and all.

  • 4 boneless, skinless chicken breasts
  • 1 Tbsp olive oil (about)
  • 300ml chicken stock
  • 4 Tbs or so of marmalade, maybe a bit more (the thinner cut the better)
  • a good splash, about half a glass of wine (the fact that I used the Woolworth’s limited release Cape Point Vineyards 2009 Sauvignon Blanc, which got 5 stars in platters didn’t do this dish any harm)
  • a small handful of finely chopped lemon thyme (Thyme would be fine), or the freeze-dried thyme which I also love and find very convenient (whilst my herb garden is in its conceptual stage)

How easy is this (eyebrow raised with appropriate hand gesture)? How to make:

  • Season the chicken breast with salt and black pepper
  • heat the oil in a pan and fry the chicken for about 8 – 10 minutes until nice and golden brown (turn over once)

  • take the chicken pieces out and set aside, then deglaze the pan with about half a glass of white wine – a beautiful, energised splashy bubbly moment – and allow the juice to reduce by half
  • pour the stock into the pan, add the thyme and marmalade and heat
  • put the chicken back for a couple of minutes
  • when the chicken is done remove and place in a serving dish
  • turn the heat up high and cook the sauce until its bubbling, reduced by half and starts to take on a nice sticky composition
  • pour over the chicken and serve

For me, rice is the perfect accompaniment for this dish, so I whipped up a bit of basmati. I suppose mash or other starches would work.




  1. this dish looks delicious, i like i like….will def give it a try 🙂

  2. hey Bron, this sauce is really so delicious and next time I’m going to make with thighs (my favourite part of the bird)

  3. Yum!
    I just came across your blog via tastespotting and LOVE these home recipes that I also grew up on in SA!
    Great find, and will definitely use your recipes!

  4. Thanks so much for re-posting this! Not sure how I missed it the first time around. Always looking for new ways to jazz up skinless/boneless chicken breasts. Thighs would be good too (they are my favourite!). Can’t wait to try this.

  5. I made this last night and I loved it! It went really well with roasted potatoes. A new go-to recipe for me!

  6. Sam

    Excellent Tawny! I have used this recipe as inspiration for a chicken and sausage tray bake in my new cookbook. Its so easy and requires the least amount of effort.

  7. Sam

    Hi Monica, yes I do. Its kind of the default isn’t it?

  8. I shoul have said Spain! In the UK IT IS the default

  9. Will be trying. I’m getting Blood Orange Cocktail Mix for Halloween, a Brie with Blood Orange Marmalade and am thinking this for the left over of the jar possibly or the over the top theme of the evening perhaps? Not sure yet. I got a criticism for using expensive alcohol in meals from a former employee(driver forever ago–wasn’t a professional service) who complained about one of my restaurants ingredients being too pricey after they thought I was mad about their cost since they decided to stay on for an arrangement that didn’t include it at my expense. Anyway, blah blah touchy about pricey alcohol in my home meals now but will have to get over it! It was a forever ago employee arrangement that they kept asking for stuff still because they thought my not liking hurt their chances. Gahh. Probably way too much personal on my end but I enjoy adding stuff I would like to try and/or drink in the foods that would go well with(not alll the time).

  10. Sam

    The marmalade sounds amazing with the brie. I hope you enjoy this chicken recipe 🙂

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