Orangebalsamicchicken Recipes

ORANGE AND BALSAMIC CHICKEN

Steps:

• Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crisp, 7 minutes. Transfer chicken to a plate and pour off fat from skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.
• Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.

ORANGE-BALSAMIC CHICKEN

Steps:

• Place chicken between 2 pieces of heavy-duty plastic wrap and flatten to 1/2 inch thickness. Sprinkle with salt and pepper, then dredge in flour.
• Melt margarine in a large non-stick skillet. Add chicken and cook over medium-high heat until done, about 8-10 minutes, turning once. Remove from skillet and keep warm.
• Combine broth and cornstarch. Stir in marmalade. Add to skillet and cook, stirring constantly, until mixture is thickened.
• Stir in vinegar. Reduce heat to medium.
• Return chicken to skillet and turn to coat well with sauce. Cook 1-2 more minutes until thoroughly heated.

ORANGE BALSAMIC CHICKEN

Steps:

• Heat olive oil in a large skillet over medium high heat.
• Add fresh spinach, red pepper flakes, and 1/4 tsp salt. Saute until wilted. Remove from skillet and set aside.
• In the same skillet, add the chicken in one layer. Sprinkle with remaining 1/4 tsp salt.
• Cook for 5-8 minutes per side, depending on thickness, until done. Set aside.
• Add minced garlic, and stir for 1 minute.
• Add orange juice, chicken broth, balsamic vinegar, and dried rosemary. Use a spoon to scrape up any bits of chicken that remain in the skillet.
• Simmer until the sauce reduces by about half (should take about 5-10 minutes), stirring often. Remove from heat.
• Add the chicken back to the skillet (to reheat a little and soak up some sauce).
• Plate the spinach. Top with chicken, and serve with extra sauce. Enjoy!

ORANGE-BALSAMIC GLAZED CHICKEN

Steps:

• In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
• Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and 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 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

ORANGE BALSAMIC CHICKEN

Steps:

• Mix OJ, zest, balsamic vinegar, salt, pepper, cinnamon and nutmeg in a large ziplock bag. Place chicken in bag and seal. Marinade in refrigerator up to 2 hours.
• Preheat oven to 350.
• Remove chicken from marinade, don't throw away marinade, you will use it for the glaze.
• Place chicken on a rack in a roasting pan and roast uncovered for 1 hour.
• Make glaze but putting marinade and honey in a saucepan. Simmer until liquid is reduced by half and slighly thick.
• Brush chicken pieces with glaze after 30 minutes of roasting and every 15 minutes after that.