Glazed Balsamic Orange Chicken Recipes

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, add the chicken and brown for 5 minutes, then turn and sprinkle with the chopped rosemary. Cook about 5 minutes more, until done.
• In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Add the scallions and cook for 2 to 3 minutes until the sauce has thickened and becomes a thin glaze.
• Drizzle sauce over chicken and top each piece with arugula greens.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
• Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
• Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.

Steps:

• Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
• Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
• Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
• Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
• Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.

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.

Steps:

• Set a rack at the highest oven position and heat the oven to 400°F.
• In a small saucepan, combine the orange juice and brown sugar and boil until reduced by half.
• Stir in the balsamic vinegar, dry mustard, and thyme.
• Pour into a small, shallow bowl; mix until smooth.
• Dredge each chicken piece in the glaze, coating completely.
• Put the pieces, skin side down, in a rimmed, shallow 10x15-inch sheet pan.
• Pour any leftover glaze over the chicken; sprinkle liberally with salt and pepper.
• Roast on the top rack until the juices run barely clear when you prick the chicken, about 40 minute Remove the pan from the oven and set the broiler on high.
• Turn the chicken over and baste it with the pan drippings.
• If a lot of fat has rendered out, spoon some off before broiling to prevent flare-ups.
• Broil, basting the chicken and rotating the pan for even browning, until the chicken pieces are shiny and well browned, about 8 minutes.
• Drizzle the chicken with the pan drippings before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
• Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Combine flour, salt& pepper in a shallow dish or plastic bag; add chicken& turn or shake to coat.
• Don't discard remaining flour when you remove the chicken.
• Heat half the oil in a large nonstick skillet; fry the chicken until no longer pink inside, about 15- 20 minutes depending on their size.
• Remove to a plate& keep warm in the oven.
• Add remaining oil to pan; cook garlic& sage until just golden, about a minute.
• Sprinkle with remaining flour& cook, stirring, for 30 seconds.
• Stir in stock, vinegar& honey; cook, stirring constantly, for about 3 minutes.
• Return chicken& any accumulated juices to the skillet, turning to coat.
• Cook, turning occasionally, until chicken is glazed, about 5 minutes.
• Sprinkle with parsley before serving.

Steps:

• Combine flour, salt if desired and pepper; coat chicken breast. In a skillet, heat oil on medium; brown chicken. Spread marmalade on top of chicken; sprinkle with nutmeg. Add orange juice and simmer for 10-15 minutes or until juices run clear.

Steps:

• Set oven rack at it's highest position. Pre-heat oven to 400*F.
• In a small saucepan combine the orange juice and brown sugar. Boil until reduced by half, then stire in the remaining ingredients until smooth.
• Season the chicken pieces with salt and pepper, then dredge in the glaze, coating completely.
• Put the chicken pieces, skin side down into a shallow rimmed 15 X 10 inch sheet pan. Pour any leftover glaze over the chicken. (I line the baking sheet with foil and spray with cooking spray first!).
• Roast on the top rack until the juices run barely clear when you prick with a fork.
• Remove the pan from the oven and set the broiler on high.
• Turn the chicken over and baste it with the pan juices. If alot of fat has rendered out, spoon some of it off before broiling.
• Broil, basting the chicken often and rotating the pieces for even browning, until shiny and well browned, about 8 minutes.
• Drizzle with pan drippings before serving.

Steps:

• Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
• Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
• Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.

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.