Chicken in Balsamic, Orange & Rosemary Sauce

Total Time
Prep 10 mins
Cook 30 mins

Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar.

Ingredients Nutrition


  1. Put the chicken between pieces of plastic wrap and flatten slightly by bashing with a pan.
  2. 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.
  3. Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt.
  4. 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.
  5. Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
  6. Put the chicken in a serving dish, spoon the sauce over and garnish with orange segments and rosemary sprigs if you wish.
  7. Serve with rice and a crisp green salad.


Most Helpful

I loved the combination of flavors in this dish. Next time, I would probably quick fry the chicken and remove it, then make the sauce and put the chicken back in the end. I would also reduce the oj to 1/2 c and broth to 1/3 cup. I would have liked to see the sauce reduce to more of a syrupy consistency. We really enjoyed this though!

Cook4_6 December 08, 2009

This was a simple, tangy dish which we really enjoyed. I only had enough orange for 1/3 cup of juice so a used a pink grapefruitf for the rest, It was pretty sweet so it worked just fine. I used a scant tsp of dry rosemary, I would use a little less next time because it is fairly dominant. I was surprised that the dish has an Asian flavor overtone to it. I used 2 chicken breasts but used the full amount of sauce and served it over jasmine rice. Thank you English_Rose for sharing this recipe. Made for New Kids on the Block Tag.

momaphet March 11, 2009

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