Name: Orange-Balsamic Glazed Chicken
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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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Orange-Balsamic Glazed Chicken

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