CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE

Chicken in Balsamic, Orange & Rosemary Sauce image

Provided by English_Rose

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2/3 cup fresh orange juice
2/3 cup chicken stock
2 teaspoons rosemary, chopped
1 teaspoon light brown sugar
1/2 ounce butter
salt and pepper

Steps:

Put the chicken between pieces of plastic wrap 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 15 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 segments and rosemary sprigs if you wish.
Serve with rice and a crisp green salad.

Nutrition Facts : Calories 252.7, Fat 11.7, SaturatedFat 3.3, Cholesterol 77.3, Sodium 155.4, Carbohydrate 6.9, Fiber 0.1, Sugar 5.2, Protein 28.6