Rosemary Chicken with Orange-Maple Glaze
Ingredients
- 1 C. orange juice
- 1/2 C. dry white wine
- 1/2 C. maple flavored syrup
- 2 tsp. chopped fresh rosemary
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 4 skinless, boneless chicken breast halves
- 2 Tbs. butter
- 2 Tbs. 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 5-6 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.
Note: To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top.
Yield: 4 servings
