Ingredients
- two tablespoons extra-virgin essential olive oil
- 2 pounds boneless skinless chicken thighs or breasts or any mixture of light and dark meat
- Salt and freshly ground pepper
- 1 teaspoon chicken seasoning
- two to three sprigs fresh rosemary oil, leaves chopped
- 1/3 cup orange marmalade
- 1/4 cup balsamic vinegar
- 1/2 cup chicken stock
- 2 scallions, whites and vegetables, finely chopped
- 4 cups baby arugula
Directions
Inside a large pan, heat the additional-virgin essential olive oil over medium-high to high temperature.
Season the chicken liberally with salt, pepper and chicken seasoning. Once the oil is hot and ripples, add some chicken and brown for five minutes, then turn and sprinkle with rosemary oil. Prepare before the chicken is tender and cooked through, about a few minutes more.
In a tiny bowl, stir together the marmalade. vinegar and stock and pour within the chicken. Prepare for two to three minutes or before the sauce has thickened and turns into a thin glaze. Add some scallions over the past minute of cooking. Arrange on the serving platter and serve capped with arugula vegetables.
Recipe thanks to Rachael Ray