Ingredients
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
Preparation
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.
