Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
- Salt and freshly ground black pepper
- 1 teaspoon 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
Directions
In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
Season the chicken liberally with salt, 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 the chicken is tender and cooked through, about 5 minutes more.
In a small bowl, stir together the 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.
















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By judyb826_522066
Matthews, NC
on May 15, 2013
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This was so simple. I used all chicken thighs with bone in and used apricot preserves for the sauce. Very good. I will be making this again.
By Mees Mees
Plano, TX
on May 03, 2013
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This was so simple and yet so great! Used all chicken breasts, and didn't really measure the amounts for the sauce, but it turned out great! Also added a few squirts of some orange blossom honey we had, since our orange marmalade wasn't super sweet.
By aveselick
America the Bea...
on April 29, 2013
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Just made this tonight, and loved it!! So simple and easy to make, yet so tasty and satisfying! The orange balsamic glaze was perfect with the chicken. Definitely adding this to the rotation. Delish!
Read all 195 reviews