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Rosemary Chicken with Orange-Maple Glaze
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| 1 cup | orange juice |
| 1/2 cup | dry white wine |
| 1/2 cup | maple syrup |
| 2 teaspoons | chopped fresh rosemary |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | freshly ground black pepper |
| 4 | skinless, boneless chicken breast halves |
| 2 tablespoons | butter |
| 2 tablespoons | olive oil |
Directions
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.
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 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.
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