Rosemary Chicken with Orange-Maple Glaze

Ingredients

• orange juice (1 cup)
• dry white wine (0.5 cup)
• maple syrup (0.5 cup)
• chopped fresh rosemary (2 teaspoons)
• salt (0.5 teaspoon)
• freshly ground black pepper (0.5 teaspoon)
• skinless, boneless chicken breast halves (4 )
• butter (2 tablespoons)
• olive oil (2 tablespoons)

Instructions

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, 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 sauté for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken; 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

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 398
• fat: 14 g
• sats: 5 g
• carbs: 34 g
• fibre: 0 g
• protein: 28 g
• salt: 0.414 g