Orange-Maple Chicken

Orange-Maple Chicken


550 people made this

Serve this delicious rosemary chicken over hot rice and spoon the sauce over the top. Perfect with asparagus.


Serves: 4 

  • 1 cup (250ml) orange juice
  • 1/2 cup (125ml) dry white wine
  • 1/2 cup (125ml) 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

Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

  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 frypan over medium high heat. Add chicken breasts, cover frypan 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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