Jun 4, 2009

Rosemary Chicken with Orange Maple Glaze

A new recipe for the book (and the blog).  This was fabulous and surprisingly easy.  I can't wait to make it again.  I can take no credit for this whatsoever.  I made it exactly as I found it on allrecipes.com (even the pictures is from allrecipes although I have to say mine looked just like this - I was very impressed with myself).  A few ingredient issues:

1) It says only to use REAL maple syrup.  I know real maple syrup is so much better but I can't stand forking out the extra money for it.  So I used our usual buttery maple syrup and it was delicious.  Maybe someday I'll try it with the real stuff and it will be even better!

2) I hate buying fresh herbs and having them go to waste and I didn't have any dried rosemary so I used the rosemary section of my olive oil seasoning thingy (you know with the 4 sections of different herbs to have with bread and oil).  Anyhow, I definitely tasted the rosemary and it was very good.


1 cup orange juice
1/2 cup dry white wine
1/2 cup real maple syrup
6 tsp chopped fresh rosemary
2 tsp salt
2 tsp pepper
4 boneless skinless chicken breast halves (I actually used 6 and there was plenty of sauce)
2 tbsp butter
2 tbsp olive oil

Bring orange juice and wine to boil in small saucepan.  Reduce heat slightly but keep high enough to continue a low boil for 5 minutes, stirring occassionally.  Stir in maple syrup and continue boiling for another 5 minutes, stirring frequently.  Reduce heat to simmer until chicken is cooked.

In a small bowl mix rosemary, salt, and pepper.  Rub mixture on both sides of chicken breasts (I had to make more).

Melt butter and olive oil in large skillet over medium high heat.  Add chicken breasts, cover skillet, and saute for 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 occassionally.  

Another note:  The recipe creator said the sauce would thicken.  I actually let it simmer for an additional 10 minutes (John was late) and it never really thickened.  I guess you could remove the chicken then add cornstarch to try to thicken the sauce but we didn't mind it being thin.  The sauce was so good we poured it over our chicken and mashed potatoes.

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