Rosemary Chicken with Orange-Maple Glaze
Course: ChickenCuisine: EuropeanPrep Time
5 mins
Cook Time
30
minutesTotal Time
35
minutesServings
4
Ingredients
1 cup — orange juice
½ cup — dry white wine
½ cup — maple syrup
2 teaspoons — chopped fresh rosemary
½ teaspoon — salt
½ teaspoon — freshly ground black pepper
4 — skinless, boneless chicken breast halves
2 tablespoons — butter
2 tablespoons — olive oil
Directions
- 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.
- In a small bowl mix together the rosemary, salt, and pepper. Rub mixture on both sides of chicken breasts, and set aside.
- Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet, and sauté 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 and sauce has turned into a rich, thick glaze.
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