Chicken with Orange-Maple Glaze

    35 min

    Chicken breasts are rubbed with a rosemary mix, then pan-fried and braised in an orange-maple syrup. Serve with freshly cooked rice and spoon the sauce on top.

    2 people made this

    Serves: 4 

    • 250ml orange juice
    • 125ml dry white wine
    • 125ml maple syrup
    • 2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 4 skinless, boneless chicken breast fillets
    • 30g butter
    • 2 tablespoons olive oil

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Bring orange juice and wine to the 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 frying pan over medium high heat. Add chicken breasts, cover frying pan 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.

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    Reviews in English (417)


    This was amazing! My entire family adores it!  -  13 Jan 2014


    very tasty will make it again  -  08 Mar 2017


    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