Denise says:

This is a tasty main course dish perfect for Seder night, as it requires few ingredients, it is straightforward to serve and it can be eaten hot, cold or warm. The chicken breast can be sautéed in advance and the syrupy sticky sauce will prevent the meat drying out. I like to serve it with sweet potato mashed potato to soak up all the delicious gravy. The sweetness and citrus flavours are popular with the whole family.
The range of kosher for Pesach marmalades is quite extensive so chose your favourite from a choice of: citrus and orange, double orange and lime, no peel orange and old Times fine cut.

Preparation Time: 10 minutes Cooking Time: 25 minutes
Serves: 6 people

Ingredients:

6 skinless, boneless chicken breasts
2-3 tablespoons olive oil
300ml chicken stock
400g marmalade ( 1 jar)
2 tablespoons fresh thyme or 1 teaspoon dried thyme
Zest and juice of 1 orange
Salt and freshly ground black pepper

Sweet Potato Mash Potato
4 kg sweet potato – peeled and roughly chopped
2 kg white potato – peeled and roughly chopped
Salt and freshly ground black pepper
Pinch nutmeg

Method

1) Cook the different potatoes in separate saucepans. Bring to the boil and simmer until soft. Drain and mash. Mix the two potatoes while hot and season well with salt and freshly ground black pepper and a little nutmeg.
2) Heat a large frying pan with the olive oil. Season the chicken breasts with salt and pepper.
3) Sauté the chicken breasts in the oil for about 8- 10 minutes turning once until golden.
4) Add the stock, jam, zest and orange juice. Bring to the boil, cover and simmer for 5 minutes. Remove the chicken and boil the sauce hard to reduce to a syrupy consistency.
5) Return the chicken to the frying pan and mix the sticky reduced sauce over the chicken. Leave on a low light covered until ready to serve.

To serve the stylish way: Place a generous helping of mashed potato on a plate, top with the chicken and coat with the sticky marmalade gravy.
Garnish with sprigs of fresh thyme.