Rosemary Chicken with Orange-Maple Glaze

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Ready In: 35 Minutes



Makes: 4 servings



To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.



Ingredients



1 cup orange juice



1/2 cup dry white wine



1/2 cup maple flavored 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



Directions



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 and sauce has turned into a rich, thick glaze.



Nutrition Info

Servings Per Recipe: 4



Amount Per Serving:



Calories: 395



Total Fat: 14.2g



Cholesterol: 84mg



Sodium: 452mg



Total Carbs: 34.3g



Dietary Fiber: 0.2g



Protein: 27.8g