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.


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!

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