Orange-Maple Chicken

    (586)
    35 minutes

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


    550 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (586)

    Reviews in English (414)

    by
    530

    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, always, ALWAYS use real maple syrup.  -  15 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    155

    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 about 4-5 minutes until it was a true glaze, then simply spooned it over the chicken.  -  07 Sep 2006  (Review from Allrecipes USA and Canada)

    by
    117

    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 cup of juice to be added later to which I added 1 1/2 Tbsp corn starch. Keeping the sauce at a medium boil for at least 5 mins before you start to cook the chicken and keeping it there until you flip the chicken then add the 1/4 cup of juice with the corn starch and boil another 5 mins. Then add to chicken. It thickens very nicely and is very good even my fussy 10 year old who hates everything liked it.  -  06 Dec 2002  (Review from Allrecipes USA and Canada)

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