- 4 boneless skinless chicken breast
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 150ml/¼ pint fresh orange juice
- 150ml/¼ pint chicken stock
- 2 tsp chopped fresh rosemary leaves
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 tsp light muscovado sugar
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- orange segments and fresh rosemary sprigs to garnish
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- boiled rice and green salad to serve
Put the chicken between pieces of cling film 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 5 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 and rosemary. Serve with rice and a crisp green salad.