Rosemary Chicken with Orange-Maple Glaze

I just came across one of the best chicken breast recipes ever, YAY!!! Just the name of the dish itself sounds delicious. This was a huge hit with the hubby for sure. As I was cooking, the smell of the orange-maple glaze flowed through the apartment and my hubby kept coming into the kitchen and checking out my progress! The chicken breast was tender and just perfect with the orange-maple glaze.

I put together a quick salad to go with the dish, consisting of baby spinach, walnuts and sliced nashi pears, topped with a homemade lemon vinaigrette dressing. Apparently, some cubes of blue cheese will finish the salad off nicely, however we prego women are not allowed to eat those!















Ingredients
3/4 cup orange juice
1/4 cup dry white wine (but the dish still tastes good without)
1/4 cup maple syrup or maple-favoured syrup
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 skinless, boneless chicken breast halves
1 tablespoon butter
1 tablespoon olive oil

Method
1. Bring orange juice and wine to a 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 skillet over medium high heat. Add chicken breasts, cover skillet 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.