Rosemary Chicken with Maple-Orange Glaze
MAKES: serving
Ingredients
½ tbsp. chopped fresh rosemary
½ tsp salt
¼ tsp freshly ground black pepper
12 oz. boneless, skinless chicken breast halves
1/4 cup dry white wine (or chicken broth)
1/2 cup orange juice
1 Tbsp pure maple syrup
½ Tbsp. butter
1 tsp olive oil
Directions
Stir together rosemary, salt, and pepper in a small bowl. Rub mixture on both sides of chicken breast.
Bring wine and juice to a boil in a saucepan over medium-high heat. Reduce heat to medium, but keep high enough to continue a low boil, stirring occasionally, 5 minutes. Stir in maple syrup and continue boiling, stirring frequently, until reduced to ½ cup, about 5 minutes.
Melt butter with oil in a large, heavy skillet (with a lid) over medium-high heat until foam subsides. Brown chicken, turning once, about 2 minutes per side (reduce heat if chicken is browning too quick). Add orange-maple glaze to skillet (mixture will bubble and boil). Reduce heat to a simmer, cover and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees, about 8 minutes. Turn chicken in pan sauce to coat, then transfer to a platter and let rest for 5 minutes.
Pour any meet juices accumulated on platter into pan sauce and boil over medium heat until thickened slightly, about 1 minute. Pour sauce over chicken