Orange Balsamic Glazed Chicken
(from elfflame’s recipe box)
Source: Rachael Ray's look & cook pg. 21 (from RecipeThing user marita.gaines)
Cook time: 15 minutesServes 4 people
Ingredients
- 2 tablespoons EVOO
- 2 lb. boneless skinless chicken
- salt and coarse black pepper
- 1 teaspoon poultry seasoning
- 2 to 3 sprigs of fresh rosemary, leaves removed and chopped
- 1/3 cup orange marmalade
- 1/4 cup balsamic vinegar
- 1/2 cup chicken stock
- 2 scallions, white and green parts, finely chopped
- 4 cups baby arugula
Directions
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In a large skillet, heat the EVOO over medium-high to high heat.
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Season the chicken liberally with salt, pepper, and poultry seasoning.
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Add the chicken to the pain when the oil ripples and brown for 5 minutes.
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Turn the chicken and season with the rosemary.
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Cook for 5 minutes more.
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Stir together the marmalade, vinegar, and stock and pour over the chicken.
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Let the sauce thicken and slightly, 2 to 3 minutes, until it reaches a thin glaze consistency.
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Add the scallions during the last minute of cooking time.
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Slice the chicken and serve the pieces topped with arugula.