Saw Rachel Ray cooking this up on Food Network today and my taste buds went, "Mmmmm, I bet that is delish." And it was. I modified her recipe for our family's tastes, but it is a winner I will turn to again and again. The glaze is so good, I practically licked my plate clean.
Orange-Balsamic Glazed Chicken
6 boneless chicken thighs
2 boneless chicken breasts (cut in half to equal size of thighs)
olive oil
grill or steak seasoning (or your favorite seasoned salt)
1/2 c. chicken broth
3 T. aged balsamic vinegar
1/3 c. sweet orange marmalade
Chopped green onions for garnish
Lightly season both sides of chicken pieces with your favorite seasoned salt. In a hot large skillet with about 2 T. olive oil, saute and brown boneless chicken pieces on high heat until both sides are golden brown. Remove pieces at this stage on to a platter to keep warm. (Don't worry if they are not done all the way through, you'll be simmering in the sauce to finish cooking in a minute.)
In skillet, pour in chicken broth, balsamic vinegar and orange marmalade, stir and loosen all the good bits from the bottom of the pan. Bring to a boil, then turn heat down to medium. Add chicken pieces in, coating both sides as you lay them in the sauce. Simmer until the sauce thickens to a syrupy glaze.
I served this over a lemon risotto (any risotto recipe you like, just add grated lemon peel and squeeze of lemon to it) and my favorite summer salad, below.
(The glaze, above, would be fabulous drizzled over a dish of roasted butternut squash and walnuts, for my vegan and vegetarian friends. Just sub vegetable broth for the chicken broth.)
Lemon Drop Salad (for two)
Mixed lettuce, whatever you like-- enough for two
One half avocado, diced
1 T. slivered toasted almonds
1/2 fresh lemon
1 T. olive oil
1 T. organic sugar
sea salt to taste
Toss the lettuce with sea salt, a good squeeze of lemon, sugar, olive oil. Taste and adjust seasonings to your liking. It should be sweet and sour -- like lemonade.
Add diced avocado and almonds and serve. So refreshing and light. I love this salad.
Orange-Balsamic Glazed Chicken
6 boneless chicken thighs
2 boneless chicken breasts (cut in half to equal size of thighs)
olive oil
grill or steak seasoning (or your favorite seasoned salt)
1/2 c. chicken broth
3 T. aged balsamic vinegar
1/3 c. sweet orange marmalade
Chopped green onions for garnish
Lightly season both sides of chicken pieces with your favorite seasoned salt. In a hot large skillet with about 2 T. olive oil, saute and brown boneless chicken pieces on high heat until both sides are golden brown. Remove pieces at this stage on to a platter to keep warm. (Don't worry if they are not done all the way through, you'll be simmering in the sauce to finish cooking in a minute.)
In skillet, pour in chicken broth, balsamic vinegar and orange marmalade, stir and loosen all the good bits from the bottom of the pan. Bring to a boil, then turn heat down to medium. Add chicken pieces in, coating both sides as you lay them in the sauce. Simmer until the sauce thickens to a syrupy glaze.
I served this over a lemon risotto (any risotto recipe you like, just add grated lemon peel and squeeze of lemon to it) and my favorite summer salad, below.
(The glaze, above, would be fabulous drizzled over a dish of roasted butternut squash and walnuts, for my vegan and vegetarian friends. Just sub vegetable broth for the chicken broth.)
Lemon Drop Salad (for two)
Mixed lettuce, whatever you like-- enough for two
One half avocado, diced
1 T. slivered toasted almonds
1/2 fresh lemon
1 T. olive oil
1 T. organic sugar
sea salt to taste
Toss the lettuce with sea salt, a good squeeze of lemon, sugar, olive oil. Taste and adjust seasonings to your liking. It should be sweet and sour -- like lemonade.
Add diced avocado and almonds and serve. So refreshing and light. I love this salad.
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