Ingredients

serves 4

　　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

　　

Step 1

In a large skillet, heat the EVOO over medium-high to high heat.

　　

Step 2

Season the chicken liberally with salt, pepper, and poultry seasoning. Add the chicken to the pan when the oil ripples and brown for 5 minutes. Turn the chicken and season with the rosemary. Cook for 5 minutes more.

　　

Step 3

Stir together the marmalade, vinegar, and stock and pour over the chicken. Let sauce thicken slightly, 2 to 3 minutes, until it reaches a thin glaze consistency. Add the scallions during the last minute of cooking time. Slice the chicken and serve the pieces topped with the arugula.

　　Rachael Ray's Look + Cook