Serves 4
4 skinless, boneless chicken breasts
1 tbsp olive oil
300ml chicken stock
4 tbsp fine-cut marmalade
1 tsp fresh thyme leaves, or ½ tsp dried
1. Season the chicken with pepper and salt, if you like, then fry in the oil for 8-10 mins, turning once, until golden. Add the stock, marmalade and thyme.
2. Simmer for 5 mins, remove the chicken, boil the mixture hard to reduce to a syrupy sauce, then pour over the chicken. Serve with rice or mash to mop up the sauce, plus a fresh green salad.