Orange-Balsamic Glazed Chicken over Baby Spinach & Arugula Greens

(Copyright © 2009 Someday Gourmet)

Inspired by: Rachael Ray

Prep Time: 10 minutes

Cook Time: 20 minutes

Difficulty:  Level III

Yield: 4 servings

Ingredients

• 2 tablespoons canola or other high smoke tolerance oil
• 2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
• 1 stalk of broccoli - soaked and cut into florets
• Salt and freshly ground black pepper
• 1 tablespoon poultry seasoning
• 2 teaspoons fresh or dried rosemary
• 2/3 cup orange marmalade
• 1/2 cup balsamic vinegar
• 3/4 cup low sodium chicken stock
• 2 scallions, whites and greens, finely chopped
• 4 cups baby arugula and spinach leaves

Directions

In a large pan, heat the 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. Add the broccoli and cook together with the chicken until the chicken is tender and cooked through, about 3-5 minutes more. Remove from pan and cover with foil to keep warm.

In a small bowl, stir together the marmalade, vinegar and stock and pour into frying pan used for chicken. Bring to boil and cook for 5 to 10 minutes or until the sauce begins to thickened and become a glaze. Slice the chicken and return to pan along with the scallions and cook for a minute longer until thoroughly coated.

Arrange greens on a serving platter and top with the chicken and broccoli.  Drizzle the extra sauce over the dish and serve.

Chef's Notes

• The use of the right oil is key. You need to get it nice and hot to properly cook the chicken and a low smoke point oil will smoke up your kitchen in a hurry.
• I always use low sodium stocks. You can always add salt later but you can't undo an over-salted sauce!
• During the reduction, be sure to stir the sauce constantly and to scrap the bottom. The sugar from the marmalade can burn quickly if left unattended.

Chicken Breasts With Orange-Balsamic Glaze