About this recipe: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.
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
2 tablespoons olive oil
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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 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 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.
I cooked this for the first time and the sauce didn't thicken. I followed the recipe to the letter so I'm not sure what went wrong!
It still tasted delicious though. Not sure I would waste a 125ml of wine again. - 23 Jan 2011