Chicken in Balsamic, Orange & Rosemary Sauce
- Reviews 2
Ready In: 40 mins
Serves: 4
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2⁄3 cup fresh orange juice
- 2⁄3 cup chicken stock
- 2 teaspoons rosemary, chopped
- 1 teaspoon light brown sugar
- 1⁄2 ounce butter
- salt and pepper
Directions
- 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.
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