Sunday, September 22, 2013

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 Source:

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