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Ingredients
| chicken breasts: 4 breasts |
| olive oil: 2 Tbl |
| balsamic vinegar: 3 Tbl |
| orange juice: 2/3 cup (fresh) |
| chicken stock: 2/3 cup |
| fresh rosemary: 2 tsp (chopped) |
| light brown sugar (packed): 1 tsp |
| salted butter: 0.5 oz |
| salt |
| black pepper |
Chicken in Balsamic, Orange & Rosemary Sauce
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Put the chicken between pieces of plastic wrap and flatten slightly by bashing with a pan.
- Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
- Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt.
- Bring to the boil, lower the heat and bubble gently for 15 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
- Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
- Put the chicken in a serving dish, spoon the sauce over and garnish with orange segments and rosemary sprigs if you wish.
- Serve with rice and a crisp green salad.