Rosemary Chicken with Orange Juice Rice
4 thin chicken breasts
1 teaspoon each of salt, pepper, garlic powder and onion powder
2 teaspoons fresh rosemary, chopped
2 tablespoons olive oil
2 tablespoons butter
1 cup orange juice
½ cup maple syrup
½ cup dry white wine, such as a Chardonnay
Using a meat tenderizer, pound the chicken a few times with the flat side. Season each side of chicken breasts with seasonings and rosemary. In a large skillet, heat the olive oil and butter and cook the chicken breasts for about 3 minutes on each side and place on a platter and cover with foil. Meanwhile, pour the orange juice, syrup and wine into the drippings in the skillet and stir well. Bring to a boil then reduce to low and simmer for about 10 minutes. Add chicken back to orange juice mixture in skillet, cover and simmer on low for another 10 minutes. Serve with orange juice rice and asparagus. Delicious!
Orange Juice Rice
2 cups orange juice
1 cup uncooked white rice
1 tablespoon butter
½ teaspoon salt
Cook according to package (substituting the orange juice for the water). Stir well before serving.