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Tangerine Balsamic Chicken

2 tbsp Limonato Olive Oil
2 lbs. boneless, skinless chicken thighs or breasts
salt and coarse black pepper
1 tsp poultry seasoning
2-3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup Tangerine Balsamic Vinegar
1/2 cup chicken stock
2 scallions whites and greens chopped finely

Products You Will Need:
Tangerine Balsamic
Eureka Green Limonato Fused Olive Oil

Cooking Instructions:
In a large skillet, heat the oil over medium-high to high heat. Season the chicken with the salt and pepper and poultry seasoning. Add the chicken to the pan. Brown on all sides and sprinkle with the rosemary (about 5 min). Cook until the chicken is cooked through and tender (about 5 min. more). In a small bowl, mix the marmalade, tangerine balsamic, and chicken stock. Pour over the chicken in the pan and cook until the sauce thickens and has become a thin glaze, about 2-3 minutes. Add the scallions during the last minute of cooking.

Cooking and Prep Time: 1/2 hour
Servings: Makes 4 servings

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