2 lbs. boneless skinless chicken thighs or breasts
or any combination of light and dark meat
salt and freshly ground black pepper
1 tsp. poultry seasoning
2 to 3 sprigs fresh rosemary leaves, chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula
Instructions
In large pan, heat the extra virgin olive oil over medium high to high heat.
Season the chicken liberally with salt and pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until chicken is tender and cooked through, about 5 minutes more.
In a small bowl, stir together marmalade, vinegar, and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.
Originally Submitted
4/4/2011
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