Hot and Sweet Orange Glazed Chicken Tenders

This is a blissfully simple meal that I occasionally make for the Silver Fox when I'm pressed for time and have to get dinner on the table quickly. It requires a handful of ingredients that I usually have in the pantry, and I keep a package of tenders in the freezer just for those nights when I need a dinner that is fast and easy to prepare. While this is a simple recipe, the chicken is delicious and looks good enough to serve to guests. Pepper jelly is the base of the pan sauce that is used to glaze the chicken and it adds kick and color to what would otherwise be a bland dish. I like to serve these tenders and their sauce with a quick side of rice or couscous. I have an arsenal of thirty minute meals, but this one is one of my favorites. The sauce gets me every time. I hope you'll give it a try. Here's how the chicken is made.

Hot and Sweet Orange Glazed Chicken Tenders

Ingredients:

1-1/4 lbs chicken tenderloins

1/2 cup flour

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons vegetable oil

2 tablespoons green onions or shallots, finely chopped

1 clove garlic, finely chopped

1/2 cup orange juice

3 tablespoons pepper jelly

1/4 cup red bell pepper, diced

Directions:

1) Combine flour, salt and pepper on a plate and stir with a fork to combine. Heat oil in a large pan over medium-high heat.

2) Lightly dredge chicken in flour. Working in two batches, add tenderloins to pan and cook until they are light golden brown, about 2 minutes per side. Transfer to a plate.

3) Lower heat and add onions and garlic to pan. Cook, stirring frequently, until soft and translucent, about 3 to 5 minutes. Add orange juice and pepper jelly, stirring until jelly melts and mixture is well combined. Stir in red bell pepper.

4) Return chicken to pan, turning pieces several times to coat with sauce. Cover and cook until sauce has thickened, about 3 minutes. Serve immediately: Yield: 4 servings.

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