Categories: Chicken

Ingredients

• 2 tbsp. olive oil
• 2 lbs. chicken breasts
• Salt and black pepper
• 1 tsp 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

1. In a large skillet, heat the olive oil over medium-high to high heat.

2. Season the chicken liberally with salt, pepper, and poultry seasoning. Add the chicken to the pan when the oil ripples and brown for 5 minutes. Turn the chicken with season with the rosemary. Cook for 5 minutes more.

3. Stir together the marmalade, vinegar, and stock and pour over the chicken. Let sauce thicken slightly, 2 to 3 minutes, until it reaches a thin glaze consistency. Add the scallions during the last minute of cooking time. Slice the chicken and serve the pieces topped with the arugula.

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