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Under 30 Minutes

Quick Sweet-and-Sour Chicken

  • Prep:
  • Total Time:
  • Servings: 1

Photography: Bryan Gardner


  • 1 tablespoon orange marmalade
  • 1 teaspoon harissa
  • 2 teaspoons extra-virgin olive oil, divided, plus more for dressing
  • 2 chicken cutlets
  • Coarse salt and freshly ground pepper
  • Iceberg lettuce
  • Fresh lemon juice


  1. In a bowl, stir together marmalade, harissa, and 1 teaspoon olive oil. Season chicken cutlets with salt and pepper. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Cook chicken 1 minute on each side. Add harissa mixture. Reduce heat to medium and saute, turning occasionally, until just cooked through, about 2 minutes. Serve alongside iceberg lettuce dressed with fresh lemon juice and more olive oil.

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