Rosemary Chicken with Orange Maple Glaze


Five Little Chefs – Rosemary Chicken with Orange Maple Glaze

We frequently eat chicken, but are always looking for an even better recipe. Little Chef C wanted to try this Rosemary Chicken with Orange Maple Glaze recipe.

 

We had a chance to talk about substitutes for wine. We do not drink wine, but I don’t want my Little Chefs to be afraid of recipes where wine is included. There are substitutes we do not need to throw the recipe out. This time we used chicken broth.
Before the chicken was put into the hot pan Little Chef C needed to add olive oil and butter. She asked, “Is it ok if the butter touches the olive oil?” Yes, of course it is ok. That is why they are both going into the same pan. She decided she wanted to help melt the butter by moving it around with the tongs. Food is fun to play with while cooking until I heard, “I can’t get this butter off the tongs!” Good thing it will melt away!

After adding the ingredients for the sauce she really looked at her surroundings and said,”Wow, four pots on the stove! Everything smells so good.” Then I realized I only have them cook one recipe at a time and I fill in the rest. My Little Chefs are in no way ready to multitask the main dish and sides. Little Chef C only realized all the pots because she was spending so much time there with her two burners full.

The heat was up a little too high because as she was stirring she said, “It spit on me.” That is what we say when little droplets pop out whenever and wherever they wish. When it was time to pour the sauce over the chicken she did not feel comfortable. The pan was too heavy for her so I assisted. The cloud of steam that came up as she poured scared her. It is a very good thing I was holding onto the saucepan! That could have been a hot mess!

She LOVED spooning the sauce over the chicken. She wanted to continuously do it until time was up!  We do play with the food as we cook!

    Little Chef A said, “It is dessertable.” When I asked for more information she explained it tasted a  little sugary. Since desserts are made out of mostly sugar “it is dessertable.” Sometimes an explanation is necessary to understand a Little Chef’s point of view! A little later she said, “The sauce was a bit too sweet to me, maybe next time we can add a bit of a spice.”

  Little Chef C said, “I like the flavoring since it is really strong, I like the taste.” This chicken was a hit. Though I have to admit I’m not sure if it was the chicken or just the sauce.  The chicken was moist, the sauce is great though next time we could reduce it more to make it thicker.  I can see us making this recipe again.

Rosemary Chicken with Orange-Maple Glaze

“Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.”
Original Recipe Yield 4 serving
 Ingredients
  • 1 cup orange juice
  • 1/2 cup dry white wine
  • 1/2 cup maple syrup
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Directions

  1. Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
  2. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
  3. Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.


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