1/2 cup Pure Vermont Maple Syrup
1 cup orange juice
1/2 cup dry white wine
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
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 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. Yield: 4 servings
Note: To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus
Recipes Added
Share this recipe with a friend
