Chicken in balsamic, orange and rosemary sauce

Prep: 10 mins
Cook: 25 mins
Chicken in balsamic, orange and rosemary sauce

4 boneless skinless chicken breasts

2 tbsp olive oil

3 tbsp balsamic vinegar

150ml/¼ pint fresh orange juice

2 tsp orange essence, we used Steenbergs Organic

150ml/¼ pint chicken stock

2 tsp chopped fresh rosemary leaves

1 tsp light muscovado sugar

Knob of butter

Orange segments and fresh rosemary sprigs to garnish

Boiled rice and green salad to serve

Wrap the chicken in cling film and flatten by bashing with rolling pin. Unwrap nd season with pepper. Add oil to a pan and heat, add the chicken and fry for 5 minutes turning halfway through. Pour 2 tbsp of vinegar over the chicken and add the orange juice and stock before sprinkling with a little salt and the sprigs of rosemary.  Pour 2 tbsp of the balsamic vinegar over the chicken, pour in the orange juice, orange essence and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and leave to simmer gently for 10 minutes until tender, basting with the sauce often and turning the chicken halfway through.

Mix in the sugar, butter and rest of the balsamic vinegar, then leave to sizzle for a few minutes until the sauce is reduced and glossy.

Put the chicken in a serving dish, ladle the sauce over and garnish with orange and rosemary. Serve with rice and a green salad

Serves
4

Preparation Time
10 minutes

Cooking Time
25 minutes

Main ingredients
Fruit, Chicken, Rice

Recipe Type
Dinner, Budget, Easy Recipes, Family Dinners, Healthy, Quick Meals

Level of Difficulty
Easy

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