My husband loves chicken breast but I'm more a wing and thigh girl (and daughter is happy with a drumstick) and so it works out well for when we make roast chicken for dinner! A few days ago I found some organic breast at clearance at the supermarket which I couldn't walk past so this is what I made with it and it was so good, I had to pop it up here.

Serves 3 hungry people | Gluten free, Grain Free, Dairy Free

MAKE THIS RECIPE
▢ 3 chicken breasts, preferably free range/organic
▢ 1 tablespoon fat of choice
▢ 1 tablespoon wholegrain mustard
▢ 2 tablespoons tamari
▢ 1 teaspoon curry powder
▢ 0.5 cup marmalade
▢ 2 tablespoons apple juice
▢ sea salt and ground black pepper to taste

 

1. Heat oil in large fry-pan.

2. Fry chicken breasts on both sides until golden.

3. Mix the remaining ingredients together in a small bowl and pour over browned chicken breasts.

4. Lower heat to moderate/low.

5. Cook breasts around 15 minutes each side, occasionally stirring the sauce so that it doens't catch and ladling it over the meat with a spoon to keep it moist. It's done when the meat is fully cooked through and the sauce is reduced to a syrup like consistency.

6.  Serve with a fresh salad of your choice such as this one

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