Hope everyone enjoyed the long weekend! It was only about 75 degrees in Enid yesterday, so I guess summer might actually really be over. Tear.

We spent the weekend in Dallas, which was SO nice. Real civilization was awesome. Real food, real shopping, real people. Love. I didn’t really want to come back. Since we were gone and busy all weekend, I have a quick recipe to share from last week.

This chicken was a quick and easy weeknight meal. Healthy, too!

Marmalade Chicken Tenders

(adapted from Eating Well)

• 1 cup reduced-sodium chicken broth
• 2 tbsp red wine vinegar
• 2 tbsp orange marmalade
• 1 tsp Dijon mustard
• 1 tsp cornstarch
• 1 pound chicken tenders
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 6 tsp extra-virgin olive oil, divided
• 2 large shallots, minced
• 1 tsp freshly grated orange zest

Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl. Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds.

Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer.

Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.

I served the chicken over a wild rice blend I got from the bulk bins at Whole Foods. The rice was awesome for sopping up all the extra sauce! It was definitely a different kind of dish, but quite yummy!

This week is going to be a fun blog week! While we were in Dallas, we hit up a farmer’s market. I wanted to buy EVERYTHING, but we managed to get out of there with just a few: nectarines, blueberries, red pears, mangoes, tomatoes, beets, pattypan squash, oyster mushrooms and pickling cucumbers. I’ve got at least 5 recipes coming up featuring all the loot! Stay tuned!