Sticky Chicken With Marmalade And Lemon Thyme
A recipe for sticky chicken breasts with marmalade and Thyme, a delicious mid week supper recipe.
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Ingredients
- 4 boneless skinless chicken breasts
- 1-2 Tbsp olive oil
- 300 ml chicken stock
- 4-5 Tbs good quality marmalade
- Aprox ½ glass dry white wine
- a small handful of finely chopped thyme or lemon thyme
Instructions
- 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 it on a serving dish
- Turn the heat up high and cook the sauce until its bubbling, reduced by half and until it starts to take on a nice sticky composition
- Pour over the chicken and serve with rice.
Notes
Serve with steamed basmati or jasmine rice to soak up te delicious sauce.
Mashed potatoes would also work well here.