Sunday, December 26, 2010

Orange Balsamic Glazed Chicken


***Wow...So, this is the second recipe that I've tried from Rachael Ray's new cookbook, Look + Cook.  This dish not only photographed beautifully, but it was packed with delicious flavor.  I served this chicken with some homemade Parmesan mashed potatoes, which made the perfect accompaniment. They were a perfect pair, because the potatoes were even more delicious when  mixed with some of the scallions and balsamic sauce from the chicken.  

This is a very simple dinner that would be perfect for a busy weeknight.  The chicken sautes in a very short time, and there isn't a mountain of other ingredients needed.  The balsamic glaze can be mixed together very quickly (it's made up of only 3 ingredients!), and then it's just a matter of adding it to the chicken and waiting for it to thicken.  Instead of arugula, I simply substituted some fresh Spring Mix salad...Yum!

I have to say, so far I am really loving Rachael's Look + Cook cookbook.  I bought the ingredients for several other dishes during my last grocery trip, so stay tuned for more deliciousness!

Bon Appetit!***


Orange Balsamic Glazed Chicken
Source:  Rachael Ray's Look + Cook cookbook


Ingredients:
  • 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
Directions:
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.


1 comment:

innochkaskitchen said...

Wow, this looks beautiful (and tasty)! My husband would love this chicken! I'll definitely have to try this recipe out!