Ingredients for 4 servings

¼ teaspoon freshly ground pepper
½ teaspoon kosher salt
1 cup reduced-sodium chicken broth
1 pound chicken tenders
1 teaspoon cornstarch
1 teaspoon Dijon mustard
1 teaspoon freshly grated orange zest
2 large shallots, minced
2 tablespoons orange marmalade
2 tablespoons red-wine vinegar
6 teaspoons extra-virgin olive oil, divided

Directions

Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.

Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.