Thursday, May 29, 2008

Orange Rosemary Chicken

I made this tonight for dinner and it was SO yummy. I will definitely be making it again. I served it with salad, sweet potatoes and asparagus.


Orange Rosemary Chicken

Serves 4

1 cup orange juice
1/2 cup dry white wine
1/2 cup maple syrup
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil

1. Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.

2. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.

3. Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through. Remove chicken and continue to simmer sauce until it has turned into a rich, thick glaze. Don't do what I did and overcook the glaze... it tasted good but turned into taffy.


2 comments:

Rhonda said...

Sounds GREAT!!! Thanks for all the great recipes you keep passing on. I'm loving them.

Christy said...

oh my gosh! everything I can have. I am SO making that next week. Thanks!