1 cup orange juice
½ cup dry white wine
½ cup maple flavored syrup
2 tsp fresh rosemary, chopped
½ tsp salt
½ tsp freshly ground black pepper
4 chicken breast halves, boneless, skinless
2 tbsp butter
2 tbsp olive oil
In a small saucepan, bring orange juice and wine to a boil.
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.
In a small bowl mix together the rosemary, salt, and pepper.
Rub mixture on both sides of chicken breasts, and set aside.
Melt butter and olive oil in a large skillet over medium high heat.
Add chicken breasts, cover skillet and sauté 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.
Sugar: 30g
:
Calcium: 70mg
Calories: 413kcal
Carbohydrates: 35g
Cholesterol: 72mg
Fat: 17g
Fiber: 1g
Iron: 1mg
Potassium: 670mg
Protein: 25g
Saturated Fat: 3g
Sodium: 446mg
Vitamin A: 494IU
Vitamin C: 33mg
