Chicken In Balsamic, Orange & Rosemary Sauce
Tender chicken cooked in a flavorful balsamic and orange sauce, this dish is a delightful blend of sweet and savory. The chicken is juicy and packed with the aromatic essence of rosemary. This elegant meal is perfect for a special dinner or to impress your guests with its beautiful presentation. Serve with a side of fluffy rice and a fresh green salad for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- 150ml/¼ pint fresh orange juice
- 150ml/¼ pint chicken stock
- 2 tsp chopped fresh rosemary leaves
- 1 tsp light muscovado sugar
- knob of butter
- orange segments and fresh rosemary sprigs to garnish
- boiled rice and green salad to serve
Instructions
- Put the chicken between pieces of cling film 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 5 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 and rosemary. Serve with rice and a crisp green salad.
Yield
Serves 4
Nutrition
- Calories: 259 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 5 grams sugar
- Protein Content: 34 grams protein
- Sodium Content: 0.3 milligram of sodium
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