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.
Recipe provided by Karen, a member of our Blissfully Domestic Living forum. You can visit Karen's blog at A tale of a frozen family.
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