Chicken in Orange, Balsamic and Rosemary Sauce

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Preparation time: 5 mins
Cooking time: 20 mins

Serves: 4


4 chicken breats
2 tbsp olive oil
3 tbsp balsamic vinegar
150 ml fresh orange juice
150 ml chicken stock
2 tbsp fresh rosemary
1 tbsp light muscovado sugar
1 tbsp butter


Cut breats in half lengthways. Sprinkle pepper on both sides.
heat oil, fry chicken for 5 mins, turning halfway through.
Pour 2 tbsp vinegar over the chicken, add the orange juice (i have used orange and mango juice or pineapple juice - both nice too) and stock and sprinkle with the rosemary (I used dried) and salt. bring to the boil, lower heat and bubble gently for 5 mins until tender, spooning with the sauce frequently, turning chicken halfway through.
Stir in the sugar, butter and rest of vinegar, then sizzle until reduced and glossy (wait for it, it's worth it).
Serve with the sauce over.
Can serve with orange segments and rosemary

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