Orange-Balsamic Chicken

Ingredients

2 T olive oil
8 boneless, skinless chicken thighs, quartered (I use two packages)
2 sprigs fresh rosemary, finely chopped
1/4 cup balsamic vinegar
1/4 cup orange marmalade

Directions

Heat olive oil over medium-high heat. Add chicken and rosemary and cook, stirring, for 8-10 minutes. Pour off any liquid as it forms. Spoon out chicken onto a plate.

Whisk vinegar and marmalade into the pan, stirring up any browned bits from the bottom. Simmer for 1 minute. Return the chicken to the pan and coat with the sauce.

Additions

Add steamed broccoli, carrots, snow peas, etc. Serve with rice or noodles.