Ingredients
4
4 servings
- •1 cup orange juice
- •½ cup dry white wine
- •½ cup maple syrup
- •2 teaspoons chopped fresh rosemary
- •½ teaspoon salt
- •½ teaspoon freshly ground black pepper
- •4 skinless, boneless chicken breast halves
- •2 tablespoons butter
- •2 tablespoons olive oil
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 398
- Carbohydrate: 34g
- Fat: 14g
- Fiber: 0g
- Protein: 28g
- Sugar: 29g
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