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

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:

www.recipesecrets.net/index_ebk.html?hop=macksterj

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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