Friday, March 1, 2013

Orange Balsamic Glazed Chicken

I made this with the risotto I posted yesterday. This is also from the Rachael Ray look and cook cookbook. This would also be great sliced up on a salad.

  • 2 tbsp extra virgin olive oil
  • 2 lbs boneless, skinless chicken thighs or breasts
  • salt and pepper
  • 1 tsp poultry seasoning
  • 2-3 sprigs fresh rosemary, chopped
  • 1/3 cup orange marmalade
  • 1/4 cup balsamic vinegar
  • 1/2 cup chicken stock
  1. Heat the olive oil over medium high heat
  2. Season the chicken with salt, pepper and poultry seasoning.
  3. Add the chicken to the pan and brown for about 5 minutes.
  4. Turn the chicken and season with rosemary
  5. Cook another 5 minutes
  6. Stir together the marmalade, vinegar and stock and pour over chicken
  7. Let sauce thicken about 3 minutes until it reaches a thin glaze
  8. Either slice up and  place on salad or serve with your favorite side dish

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