• 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, D
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 250ml orange juice

  2. 125ml dry white wine

  3. 125ml maple syrup

  4. 2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon freshly ground black pepper

  7. 4 skinless, boneless chicken breast fillets

  8. 30g butter

  9. 2 tablespoons olive oil

Instructions Jump to Ingredients ↑

  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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