Orange-Balsamic Glazed Chicken

• 2 tablespoons extra-virgin olive oil
• 2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
• Salt and freshly ground black pepper
• 1 teaspoon poultry seasoning
• 2 to 3 sprigs fresh rosemary, leaves chopped
• 1/3 cup orange marmalade
• 1/4 cup balsamic vinegar
• 1/2 cup chicken stock
• 2 scallions, whites and greens, finely chopped
• 4 cups baby arugula

1. In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
2. Season the chicken liberally with salt, pepper and poultry seasoning.
3. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary.
4. Cook until the chicken is tender and cooked through, about 5 minutes more.
5. In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken.
6. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze.
7. Add the scallions during the last minute of cooking time.
8. Arrange on a serving platter and serve topped with arugula greens.

extravirgin olive oil, chicken, salt, poultry seasoning, rosemary, orange marmalade, balsamic vinegar, chicken stock, scallions, baby arugula

Taken from www.foodnetwork.com/recipes/rachael-ray/orange-balsamic-glazed-chicken-recipe.html (may not work)