Orange Balsamic Chicken Tenders
Prep time
Cook time
Total time
Fast and easy, juicy chicken tenderloin strips in a rich orange-balsamic sauce spiced with ginger and rosemary. Perfect appetizer or light dinner.
Serves: 2
  • 4 tbsp butter
  • ⅓ cup balsamic vinegar
  • Juice from 1 orange
  • 1 shallot, minced
  • 1 tsp ground ginger
  • 1 tsp crushed rosemary
  • 1 lb chicken tenderloin strips
  • Salt and pepper
  1. The butter needs to be super cold when you go to add it into the dish later, so I start by putting my butter in the freezer. It will be nice and chilled by the time we are ready for it.
  2. Combine the balsamic vinegar, orange juice, shallot, ground ginger and rosemary.
  3. Pour the mixture over the chicken tenderloin strips in a nonstick skillet.
  4. Cook on high for approximately 8 minutes, until the chicken is just cooked through, flipping frequently.
  5. Remove the skillet from the heat. The balsamic mixture should have reduced considerably to about a tablespoon of liquid and the rest of your pan should have patches of thick balsamic syrup.
  6. Get your butter out of the freezer and using a fork, swirl it throughout the pan, making sure to rub it across any areas where the balsamic mixture has turned into syrup.
  7. Plate your chicken, which is now perfectly cooked and juicy from the residual heat, and pour the rich sauce over the top.
  8. Season with salt and pepper to taste.
Nutrition Information
Calories: 433 Fat: 24.5 Saturated fat: 14.7 Carbohydrates: 6.7 Sugar: 3.8 Protein: 46.6 Cholesterol: 158
Recipe by The Eat More Food Project at