Orange-Balsamic Glazed Chicken over Baby Spinach & Arugula Greens

(Copyright © 2009 Someday Gourmet)

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
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