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My review
Rosemary Chicken with Orange-Maple Glaze
66
LINDA W.
"Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus."
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Ingredients
35 m servings 398Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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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Reviews
Read all reviews 408579 Ratings
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Most helpful positive review
8/15/2006
I'm the originator of this recipe - glad people like it! Just a note - I *NEVER* use "maple-flavored syrup" - the folks at AllRecipes must have changed the original recipe I sent them. Always,...
Most helpful critical review
8/7/2009
HELPFUL TIP IF YOU WORK: I always make the chicken ahead of time then stick in my lock&lock container in the fridge, so that all I have to do is make the sauce when I come home, so the meal is r...
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8/15/2006
I'm the originator of this recipe - glad people like it! Just a note - I *NEVER* use "maple-flavored syrup" - the folks at AllRecipes must have changed the original recipe I sent them. Always,...
9/7/2006
Wonderful recipe. The only issue I had with the recipe as written is the glaze needs to be reduced after the chicken is done. I took out the chicken and brought the sauce back up to a boil for a...
12/6/2002
After I read all the other reviews I made a small change to the recipe. For a serving for four it calls for 1 cup of orange juice I cut this down to 3/4 cup and I held back 1/4 cup of the 3/4 cu...
4/4/2011
I made this SO MUCH faster & easier & it was SPECTACULAR. Instead of cooking whole chicken breasts (which take longer) I cut two large chicken breasts into bite sized pieces. I sprayed a saute p...
3/25/2002
I forgot the wine, but made the sauce with just the oj and maple syrup. Wonderful, wonderful. Even the kids liked it!
8/7/2009
HELPFUL TIP IF YOU WORK: I always make the chicken ahead of time then stick in my lock&lock container in the fridge, so that all I have to do is make the sauce when I come home, so the meal is r...
4/16/2008
This is by far one of the most tastiest dishes I've ever tried. It is an AWSOME dish and we plan to use it as one of our main dishes on our gourmet banquet menu. This dish will be used for wed...
1/30/2008
Absolutely delicious and quite easy to prepare. I made the recipe exactly as stated, no substitutions, and it was a winner. My husband loved it. I'll definitely be making this again. I serve...
12/6/2004
Oooh I liked this recipe! I took reviewers' advice and used half the amount of maple syrup, and I added some cornstarch to reserved orange juice to put in at the end to thicken the glaze. My h...