Orange Balsamic Glazed Chicken

• 2 tablespoons EVOO (extra-virgin olive oil)
• 2 pounds boneless skinless chicken, thighs or breasts or a combination of light and dark meat
• Salt and coarse black pepper
• 1 teaspoon poultry seasoning
• 2 to 3 sprigs of fresh rosemary, leaves removed and chopped
• 1/3 cup orange marmalade
• 1/4 cup balsamic vinegar
• 1/2 cup chicken stock
• 2 scallions, white and green parts, finely chopped
• 4 cups baby arugula

1. In a large skillet, heat the EVOO over medium-high to high heat.
2. Season the chicken liberally with salt, pepper, and poultry seasoning.
3. Add the chicken to the pan when the oil ripples and brown for 5 minutes.
4. Turn the chicken and season with the rosemary.
5. Cook for 5 minutes more.
6. Stir together the marmalade, vinegar, and stock and pour over the chicken.
7. Let sauce thicken slightly, 2 to 3 minutes, until it reaches a thin glaze consistency.
8. Add the scallions during the last minute of cooking time.
9. Slice the chicken and serve the pieces topped with the arugula.

evoo, chicken, salt, poultry seasoning, rosemary, orange marmalade, balsamic vinegar, chicken stock, scallions, baby arugula

Taken from www.epicurious.com/recipes/food/views/orange-balsamic-glazed-chicken-377354 (may not work)