2 T  of a medium intensity Tasteful Olive extra virgin olive oil

4 chicken tenders or 2 chicken breasts

1/4 C maple syrup (or use half maple syrup and half Tasteful Olive Vermont Maple Balsamic Vinegar)

1 T orange marmalade

Juice of one lemon

Sea Salt and fresh cracked pepper



Heat oil in nonstick pan over medium heat.  When oil is hot, add chicken, season with salt and pepper.  Cook until chicken is browned and done throughout.  Transfer to platter.   Discard oil from pan, place back on heat.  Add the maple syrup and stir in the marmalade.  Boil until sauce thickens, about 1 minute.   Warm chicken in microwave if it has cooled off.  Add lemon juice to sauce and pour sauce over chicken.  Dust with parsley and scallions if desired.

recipe by Dorie Greenspan, modified