This dish was prepared for us by my sweet mother-in-law on our last visit.  While it is not strictly Paleo because it has cornstarch and orange marmalade, I found the fact that it was eaten by the kids without a fuss to be worth the sacrifice of a couple of small ingredients.  Perhaps arrow root powder could be substituted for cornstarch.


Prep: 15 min; marinate 1 hour; cook 25 mins.

For Marinade:

1/3 cup lemon juice

3 T dijon mustard

2 garlic cloves, minced

1 T olive oil

1/2 t white pepper


4 skinned, boned chicken breast halves (or 6 thighs if you prefer)

1 t olive oil

2 cups chicken broth

1 t cornstarch

1 T water

3 T orange marmalade

1 T butter

1/2 t salt

1/2 t pepper

1/4 t crushed red pepper

2 T chopped fresh parsley

1/4 c sliced almonds, toasted

WHISK together first 5 ingredients.  Place in shallow dish, reserving 1/4 cup mixture.  Add chicken to dish; cover and chill at least 1 hour.  Remove chicken from marinade; discard marinade.

COOK chicken in hot olive oil over medium-high heat 8 minutes each side or until done.  Remove chicken, reserving drippings in skillet.

ADD reserved 1/4 cup marinade mixture and chicken broth, stirring to remove bits from bottom of skillet.  Stir together cornstarch and water; add to broth mixture.  Bring to boil, cook, stirring constantly for 1 minute.

STIR in marmalade and next 4 ingredients.  Return chicken to skillet; spoon sauce over chicken.  Sprinkle with parsley and almonds.


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