Prep Time: 5 Minutes
Cook Time: 30 Minutes Ready In: 35 Minutes
Makes: 4 servings
To serve, place
chicken on top of hot cooked rice on each plate and spoon sauce
over the top. Wonderful served with steamed asparagus.
Ingredients
1 cup orange juice
1/2 cup dry white
wine
1/2 cup maple
flavored 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
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.
Nutrition Info
Servings Per Recipe: 4
Amount Per Serving:
Calories: 395
Total Fat: 14.2g
Cholesterol: 84mg
Sodium: 452mg
Total Carbs: 34.3g
Dietary Fiber: 0.2g
Protein: 27.8g
Source:
Anthony Lee Smith is
an affiliate of Recipe Secrets, which provides a service to
cooking enthusiasts with a vast array of recipes.
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