Ingredients:
2 Lbs of chicken tenderloins
2 Tbsp butter
2 Tbsp vegetable oil
4 Tsp lemon juice
1 Cup orange marmalade
2 Tbsp Dijon mustard
Salt
Pepper
Other Utensils:
Skillet
Tongs
Measuring cups
Measuring spoons
Baster/brush
Directions:
Preheat oven to 350 degrees.
Melt butter/oil in skillet.
Salt and pepper chicken.
Brown both sides of the chicken lightly.
Mix mustard, marmalade, and lemon juice together - whisk vigorously for 1 minute. If you don't do it for an entire minute exactly - we will know. And the chicken police will be headed to your location.
Remove chicken from pan.
Drain skillet.
Return chicken to pan and cover with orange mixture, coating chicken thoroughly.
Cook on each side 1-2 minutes on stovetop.
Slide into oven for 3 minutes.
Flip chicken. Baste/brush chicken with orange sauce.
Return to oven for 3 more minutes.
Continue process until chicken is cooked through. Mine only took the one on each side, but every chicken is - if nothing else - a special snowflake in its own right. Only tastier than snowflakes. Way way tastier.
Broil on low for just a few moments. To get the slightly browned look you see in the pictures above. Maybe 2 minutes on low, tops.
Remove chicken from pan and return pan and sauce to stovetop.
Cook until sauce reduces slightly and pour glaze over chicken.
Serve.
I made this first with bone-in chicken thighs. They work wonderfully, too. Here's their closeup, Mr. Deville.
But I find you have to work harder to eat bone-in chicken thighs. And, selfishly, I just wanted to eat all of them. So we tried the next time with boneless tenderloins. The result was nothing short of amazing.
I wish I would have snapped a better shot of both times I made this in the last week or two. But, seriously, it vanishes so quick - I haven't had an opportunity to!
Good luck, let me know if you make your own version and how it turns out!
