Sangria Chicken

This dish was definitely reminiscent of sangria! The wine and orange marmalade gave the chicken a delicious fruity flavor. This would have been great served with grapes (per the original recipe) how ever my grocery store trip never happened this week so I made do with what we already had on hand. I substituted reduced sugar marmalade and this resulted in a thinner sauce. It never really thickened up, but still tasted great. We used the leftover sauce to dip our chicken for extra flavor.

Adapted from How Sweet It Is

Ingredients
1 lb boneless, skinless chicken breasts
1 cup dry red wine
1/2 cup sweet orange marmalade, reduced sugar
1 tbsp lemon juice
1 lime, cut into wedges
salt & pepper to taste

Directions
1. Preheat oven to 425.

2. Heat a skillet on medium-high heat and spray lightly with olive oil. Sprinkle chicken with salt and pepper and brown on both sides. Add chicken to a baking dish and roast until cooked through – about 20 minutes.

3. While chicken is cooking, simmer wine and marmalade in a small saucepan until thickened and reduced to about half.

4. Remove from heat and stir in lemon juice. Add to baking dish with chicken, and roast for an additional 10 minutes.

5. Garnish with lime wedges (and grapes if you have them!).

The Facts
4 Servings