About this recipe:Chicken breasts with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup (or honey). This wonderfully rich glaze makes an elegant, quick dinner. To serve, place chicken on top of hot cooked rice and spoon sauce over the top. This is wonderful served with steamed asparagus or mangetout.
240 ml orange juice
120 ml dry white wine
120 ml maple syrup or honey
2 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken fillets
2 tablespoons butter
2 tablespoons olive oil
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Method Prep:5min › Cook:30min › Ready in:35min
Bring orange juice and wine to the boil in a small saucepan. Reduce heat slightly, but keep high enough to continue low boil for 5 minutes, stirring occasionally. Stir in maple syrup (or honey) 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 chopped rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
Melt butter and olive oil in a large frying pan over medium high heat. Add chicken breasts, cover and saute for about 5 minutes on each side until lightly browned. Pour orange-syrup 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.
This was lovely - really tasty sauce! Did have to thicken it a bit though with some cornflour, I used around a tablespoon of it (mix with a dash of cold water into a smooth paste before adding bit by bit and stirring constantly until desired thickness reached). The sauce seems to intensify in flavour as it cools somehow. Devil magic, no doubt. Really good and will definitely have again. - 19 Dec 2016