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Rosemary Chicken with Orange-Maple Glaze Recipe

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This recipe for Rosemary Chicken with Orange-Maple Glaze is from The Dolores & Chuck Schultz Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. chopped fresh rosemary
1 tsp. salt
1/2 tsp. black pepper
4 six oz boneless, skinless chicken breasts
3/4 cup dry white wine
1/2 cup orange juice (without pulp ideally)
1/4 cup pure maple syrup
1 tbsp. butter
1 tbsp. olive oil
Directions:
Directions:
1. Stir together rosemary, salt and pepper in a small bowl. Rub mixture on both sides of chicken breasts.

2. Bring wine and juice to a boil in a saucepan over medium high heat. Reduce heat to medium, but keep high enough to continue a low boil, stirring occasionally, for 5 minutes. Stir in maple syrup and continue boiling, stirring frequently, until reduced to 1/2 cup (about 5 min).

3. Melt butter with oil in a large, heavy skillet (with a lid) over medium high heat until foam subsides. Brown chicken, turning once, about 2 minutes per side (reduce heat if chicken is browning too fast). Add orange-maple glaze to skillet (mixture will bubble and boil). Reduce heat to a simmer, cover and cook until thermometer inserted into thickest part of breast registers 165º, about 8 minutes. Turn chicken in pan sauce to coat; then transfer to a platter and let rest 5 minutes.

4. Pour any meat juices accumulated on platter into pan sauce and boil over medium heat until thickened slightly, about 1 minute. Pour sauce over chicken.
Number Of Servings:
Number Of Servings:
4

 

 

 

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