From Pat Barger at Queen Anne CK, adapted from Eating Well, Jan 09
Whisk together 3 c chicken broth, 6 T red wine vinegar, 6 T orange marmalade, 1 T cornstarch and 1 T Dijon.
Sprinkle 3 lb chicken breast (cut in 4 oz portions) with 1 1/2 t salt and 3/8 t pepper.
Heat 4 T oil in a large skillet over medium heat. Add chicken– cook until golden. Transfer to plate, cover with foil to keep warm. Add 2 T oil and 6 large shallots minced. Cook until shallots start to brown.
Whisk broth mixture and add to pan. Bring to a simmer, scrape up browned bits. Cook until sauce is reduced and thickened, maybe 2 minutes.
Add chicken, return to simmer. Cook turning once until chicken is hot.
Remove from heat– stir in 1 T fresh orange zest.
Place individual portions in 12 ziploc bags, dividing the sauce. Chill and freeze. To serve, thaw in frig or MW and heat gently.
Makes 12 servings