Orange-Balsamic Glazed Chicken

I kept looking at 2 pretty, tiny jars of orange marmalade in my pantry.  They came in a gift box of oranges from my sister (she so supports my passion for food with the BEST gifts) from Florida.  Marmalade reminds me of my mom. She loved orange marmalade on toast.  It was one of those hidden little food staples she kept tucked away; those treats she enjoyed without sharing with her 5 children!  Other little mystery foods she enjoyed were Welsh Rarebit and Mince Pie.  In her later years more of her story was shared with me, and I came to understand more how food is tied in with one's history.  Her British roots were explained with her love of tea, shortbread and jams. It is funny how food and smells invoke the keys to tucked away memories.  The marmalade reminded me of Melba toast, pretty china tea cups and the whisper of book pages turning.   There are 4 of you reading that get exactly what I mean.....

However, let's focus.  I wanted to use the marmalade. This recipe inspired by Rachael Ray is a delicious combination.  This, I have to say, is a recipe I am sorry I cannot repeat this year due to my challenge!  I could so be addicted to this combination!!!   I tweaked this recipe a tad from the original.

Orange-Balsamic Glazed Chicken
(Remember these are the quantities for one recipe of 4 servings.  I am doubling this for 2 families to have dinner and lunch)

2 T. olive oil
1-1/2 lbs.of boneless skinless chicken, your choice, white or dark, cut into pieces
Salt and pepper
Poultry Seasoning
2-3 sprigs of fresh rosemary leaves chopped
1/3 c. orange marmalade
1/4 c. balsamic vinegar
1/2 c. chicken broth
2 scallions white and green, chopped

In a large skillet, heat olive oil until it begins to ripple.
Season the chicken pieces liberally with salt, pepper and poultry seasoning on both sides.

Brown one side in the hot oil.  Turn over and sprinkle with the fresh rosemary.

Continue to brown the other side.
In a bowl combine the marmalade, vinegar and chicken broth.  Pour over the chicken and continue to cook for a few minutes.

Remove the chicken pieces to an oven proof dish.
Turn up the heat on the sauce and allow to reduce until thick.

Pour over chicken and bake in a 350 degree oven until finished.  Sprinkle with the green onion to serve.  I garnished with fresh orange slices.

I served with some fresh carrots glazed with orange juice and a bit of brown sugar, along with Potatoes Anna, which I will share on another day.

This meal was not only perfect for a Sunday meal; it was restaurant worthy!  Delicious!