This simple and yummy chicken dish is super quick and easy to make. The glaze is sweet, but not overly so since it is balanced nicely by the acidity of the vinegar. It is great served with brown rice and steamed broccoli. Enjoy!
1 TBS extra-virgin olive oil
1 lb boneless skinless chicken breasts
Salt and freshly ground black pepper
1 to 2 tsp rosemary, chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/3 cup chicken stock
In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
Season the chicken liberally with salt and pepper. 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.