Orange-Balsamic Glazed Chicken

Source: Emaily

Ingredients:

2 tablespoons extra-virgin olive oil 2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat Salt and freshly ground black pepper 1 teaspoon poultry seasoning 2 to 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

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Instructions:

In a large pan, heat the extra-virgin olive oil over medium-high to high heat. Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and 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 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

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