Orange balsamic glazed chicken

Rachael Ray

Serves: 4

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 pounds boneless, skinless chicken thighs or breasts or any combination of light and dark meat
  • Salt and coarse black pepper
  • 1 teaspoon poultry seasoning
  • 2-3 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

In a large skillet, heat the EVOO over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the EVOO 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 2-3 minutes or until the sauce has thickened and becomes a thin glaze. Arrange the chicken on a serving platter and serve topped with the glaze, scallions and arugula greens.

*Chef’s note: Mmmm! Really really easy. Few ingredients because each is full of flavor. I served this with long grain and wild rice, which took about 25 minutes to make, about as long as the chicken. The scallions and peppery arugala were perfect pairings to cut through the sweetness.

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One Comment to “Orange balsamic glazed chicken”

  1. please, please come back and visit your big brother! your blog makes me so hungry! Miss you Cayla!

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