Orange marmalade chicken fingers

Ingredients

• 1 and 1/2 libras chicken breast
• 4 tablespoons butter
• salt, black pepper and cayenne pepper to taste
• 1/4 cup white wine
• 1, 8 ounces jar of marmalade
• 3 large garlic cloves
• juice of 1 lemon
• 1/2 teaspoon sea salt

Preparation

• Preheat the oven to 400 degrees F.
• Rinse the chicken and pat very dry. Sprinkle breasts on both sides with salt, freshly ground black pepper and a touch of cayenne.
• Heat 1 tbsp of butter in a large, oven-safe skillet over medium-high heat. Once butter melts and foam begins to subside, add chicken breasts, one at a time, and sear both sides until lightly brown, about 1 - 2 minutes per side. Remove to a clean plate.
• Deglaze the pan with a splash or two of white wine. Scrape up the browned bits of fond from the pan. Reduce heat to medium-low; add marmalade, remaining butter, garlic, lemon juice and salt. Bring to a simmer and, stirring frequently, cook the sauce untils it reduces slightly, about 5 - 10 minutes.
• Meanwhile, slice chicken breasts lengthwise into fingers , keeping the individual pieces as consistent in size as possible. Add any accumulated juices on the plate to your pan sauce.
• Add chicken to the skillet; stir to coat in marmalade sauce, then transfer skillet to the oven. Roast, uncovered, until cooked through, about 20 minutes. Be careful not to overcook; start checking internal temperature at 15 minutes.
• When fully cooked, remove chicken to a clean serving platter; return skillet to the stove top and reduce the marmalade sauce over high heat, stirring constantly, until thick & jammy. Taste and adjust seasonings. Pour hot sauce over chicken and serve.

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