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
- Heat the olive oil over medium high heat
- Season the chicken with salt, pepper and poultry seasoning.
- Add the chicken to the pan and brown for about 5 minutes.
- Turn the chicken and season with rosemary
- Cook another 5 minutes
- Stir together the marmalade, vinegar and stock and pour over chicken
- Let sauce thicken about 3 minutes until it reaches a thin glaze
- Either slice up and place on salad or serve with your favorite side dish
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