Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)

• 2 pounds boneless, skinless chicken thighs or breasts or any combination of light and dark meat

• Salt and coarse black pepper

• 1 teaspoon poultry seasoning

• 2-3 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

Directions

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

Season the chicken liberally with salt, pepper and poultry seasoning. When the EVOO ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2-3 minutes or until the sauce has thickened and becomes a thin glaze. Arrange the chicken on a serving platter and serve topped with the glaze, scallions and arugula greens.