Orange Thyme Chicken
Servings
2Serving size
4 ounces chicken with sauceThis recipe can easily be multiplied and makes very good leftovers and sandwiches.
Serve with Plain Mashed Potatoes [Low Sodium Version] or Brown Rice or Brown Rice with Parsley or Buttered Rice with Leeks as well as Parmesan Squash or Yellow Squash and Onions or Sauteéd Swiss Chard.
Serve with Brown Rice or Brown Rice with Parsley or Buttered Rice with Leeks or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes
AND
Serve with Sauteed Leeks or Sauteed Spinach or Sauteed Spinach with Roasted Garlic or Sauteed Swiss Chard
Ingredients
| 3 Tbsp. Orange marmalade |
| 2 tsp.. White wine vinegar |
| 1/8 tsp. Salt |
| 1 tsp. Fresh thyme |
| 1 to taste Black pepper |
| 8 ounces Boneless, skinless chicken breast (2 4-ounce filets) |
| 2 tsp. Olive oil |
| 1/4 cup White wine |
| 1 tsp.. Unsalted butter |
Instructions
Place the marmalade, vinegar, salt, thyme, and pepper in a small bowl and whisk together.
Add the chicken to the bowl and toss to coat well.
Place the olive oil in the skillet and add the chicken, then place in the oven. (There will be some leftover marinade; reserve the remaining marinade.)
Roast the chicken for approximately 10 minutes, then turn the chicken over and top with the remaining marinade, then return to the oven.
Roast for an additional 7-10 minutes, or until the chicken reaches 160F.
Remove the chicken from the oven and place on a cutting board to rest.
Place the skillet on the range over medium-high heat and add the white wine to deglaze the pan. Stir frequently and scrape up any bits that may be sticking to the pan.
Simmer and reduce the liquid by about 1/2, then add the butter and remove from heat. Whisk the butter into the sauce until the butter melts, then serve on top of the chicken.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Brown Rice with Parsley
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Buttered Rice with Leeks
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 35 to 45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
AND
Serve this recipe with one of these vegetable side dishes.
Sauteed Leeks
Rinse the leeks well. Cut the stem end off and any dried leaf tips of the dark green tops. Slice in half lengthwise. Rinse again to remove any dirt from the inside of the leeks. Slice the leeks crosswise to separate the dark green tops from the white. Slice both…
Sauteed Spinach
Heat oil over high heat in a large non-stick skillet. Add sesame seeds and cook for about two minutes, stirring continuously so that they do not burn. Add the spinach and cook quickly over high heat, tossing frequently. As it begins to wilt, add the sherry, honey and nutmeg. Cook…
Sauteed Spinach with Roasted Garlic
Place the olive oil in a large skillet over medium high heat. Coarsely chop the cloves of garlic and add to the pan. Sauté for about 1 minute. Add the spinach, butter, salt, pepper and nutmeg. Cook for about 3 minutes and serve.
Sauteed Swiss Chard
Place the olive oil in a large skillet over medium-high heat. When the pan is hot reduce the heat to medium and add the walnuts. Cook for about five minutes. Stir frequently and adjust the heat to keep the walnuts from burning but hot enough to lightly toast the nuts. Add…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe was inspired by a jar of Rose’s Orange Marmalade that my brother gave me as part of a Christmas basket of great ingredients along with the challenge to create new recipes. I love the flavor of orange and chicken together and the thyme rounds that out nicely. You can use any orange marmalade that you like, but the Rose’s is sweeter – not as bitter as most. The cut of the orange rind is very thin slivers and this will appeal to those folks who don’t like orange marmalade (like my wife).
Note that this is best with fresh thyme and better if the glaze is made a few hours in advance. The temperature of the oven is lower than I sometimes use for roasting chicken breasts, and there is a bit more oil than necessary. This is because if you are not careful, it is easy to burn fresh herbs, leading to a bitter flavor for your sauce.
I used a lot of pepper in this recipe to bring some spice to the flavor profile. Roasting ground pepper brings a savory and spicy note to your dishes.