Recipe information
Yield
serves 4
Ingredients
2 tablespoons EVOO (extra-virgin olive oil)
2 pounds boneless skinless chicken, thighs or breasts or a combination of light and dark meat
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
Preparation
Step 1
In a large skillet, heat the EVOO over medium-high to high heat.
Step 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 and season with the rosemary. Cook for 5 minutes more.
Step 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.
