2 Tbsp. Herbes de Provence Olive Oil
2 lbs. boneless, skinless chicken thighs or breasts
salt and course black pepper (try on Saltwest Naturals Rosemary & Sage Sea Salt or Smashed Peppercorn Sea Salt)
2 - 3 sprigs of fresh rosemary
1/3 c. orange marmalade
1/4 c. Tangerine Balsamic
1/2 c. chicken stock
2 scallions, whites and greens, finely chopped
In a large skillet, heat the oil over med-high heat.
Season the chicken with the salt and pepper. Add the chicken to the pan. Brown on all sides and sprinkle with the rosemary. Cook until the chicken is cooked through and tender.
In a small bowl, mix the marmalade, balsamic and the chicken stock. Pour over the chicken in the pan and 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. May serve with a creamy pasta, or rice and a salad for a delicious meal.