Rosemary Chicken with Orange & Maple Glaze

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1 cup orange juice

½ cup dry white wine

½ cup maple syrup

2 teaspoons chopped fresh rosemary

½ teaspoon salt

½ teaspoon freshly ground black pepper

4 skinless, boneless chicken breasts

2 tablespoons unsalted butter

2 tablespoons olive oil

Directions

Combine orange juice and wine in a small saucepan; bring to a boil. Reduce heat slightly; continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup; continue a low boil until glossy and just slightly thickened, 5 to 6 minutes more, stirring frequently. Set aside.

Combine rosemary, salt, and black pepper in a small bowl; rub on both sides chicken breasts. Set aside.

Melt butter with olive oil in a large skillet over medium-high heat. Add chicken breasts, cover skillet, and sauté until lightly browned, about 5 minutes per side. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to a simmer; cover, and cook 10 minutes, basting occasionally, until chicken is cooked through and sauce turns into a rich, thick glaze.

Nutrition

• Calories: 398 kcal
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 84 mg
• Sodium: 414 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 0 g
• Total Sugars: 29 g
• Protein: 28 g