***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!***
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.
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