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.

Comments

Anonymous said…

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

December 27, 2010 at 8:24 AM

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