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Rosemary Chicken with Orange-Maple Glaze

Ingredients: 1/4 Quart(s) orange juice 4 Ounce(s) white cooking wine 1/2 maple syrup 1/3 Ounce(s) chopped, fresh rosemary 1/12 Ounce(s) salt 1/12 Ounce(s) ground black pepper 2 Pound(s) halved chicken breast 163/2500 Pound(s) butter 137/4377 Quart(s) olive oil Directions: 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. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside. 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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