Ingredients
Instructions
- Place chicken between 2 pieces of heavy-duty plastic wrap and flatten to 1/2 inch thickness. Sprinkle with salt and pepper, then dredge in flour.
- Melt margarine in a large non-stick skillet. Add chicken and cook over medium-high heat until done, about 8-10 minutes, turning once. Remove from skillet and keep warm.
- Combine broth and cornstarch. Stir in marmalade. Add to skillet and cook, stirring constantly, until mixture is thickened.
- Stir in vinegar. Reduce heat to medium.
- Return chicken to skillet and turn to coat well with sauce. Cook 1-2 more minutes until thoroughly heated.