Orange Balsamic Chicken


So, I have a lot of cookbooks with so many yummy recipes I haven’t even tried making yet!  My latest project was creating table of contents for the recipes I have put in my cookbooks, and I came across this Orange Balsamic Chicken from a cookbook back from my high school days!

I made this after a long day of work and teaching, and got home around 8:30.  Charlie had eaten half of the port wine cheese from the fridge, and was hoping this wouldn’t take long.  He played some Call of Duty, and I finished up the chicken in a surprising 30 minutes….I walked in to tell him it was ready, and he was completely dumbfounded!  It’s the perfect 30 minute meal if you’re looking for something quick and easy to make 🙂

This chicken is incredibly moist—the more you baste it the better!  I forgot to add the green onions, but personally I don’t even know if they’re necessary.  The sauce is thick and delicious enough on its own, and with the extra bits of rosemary it adds such a spectacular pallet of flavors!  Hope you guys enjoy making it 🙂

YIELD: 2 servings

TIME: 30 minutes

2 Tbsp olive oil
2 boneless, skinless chicken breasts
salt and pepper
1 tsp poultry seasoning
5-6 sprigs rosemary, minced
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens finely chopped

Heat olive oil in a large skillet on medium high heat.  Dredge the chicken breasts in salt, pepper, and poultry seasoning on both sides.  Cook in the skillet until chicken is fully cooked.  In a measuring cup, mix orange marmalade, balsamic vinegar, and chicken stock until well combined.  Once chickens are cooked, sprinkle rosemary on top of chickens and pour mixture on top.  Sprinkle scallion pieces on and around the chicken and baste for 5-10 minutes, or until the sauce thickens.  Serve on plates with the sauce generously spooned on top.

Hope y’all enjoy!

xoxo, Sara


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