Rosemary Chicken with Orange Juice Rice
Rosemary Chicken
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.
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