Chicken in balsamic, orange & rosemary sauce

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1. 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.
2. 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.
3. Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
4. 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.

259 kcalories, protein 34g, carbohydrate 11g, fat 9 g, saturated fat 3g, fibre 0g, salt 0.3 g

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• GFRECIPES

  09 November 2007

  GFRECIPES rated this recipe

  

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• stevemeals

  04 December 2007

  stevemeals rated and commented on this recipe

  

  We loved this recipe, but it took about 10 minutes longer to cook the chicken through. I am planning to use this for our next dinner party.

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• fifimacca

  04 December 2007

  fifimacca rated and commented on this recipe

  

  Love this recipe! Although Stevemeals is right, chicken does take a bit longer. Would definately make again though, proper tasty!

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• Flossie

  19 December 2007

  Flossie rated and commented on this recipe

  

  Very easy to make and tastes beautiful.

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• MadameH

  30 December 2007

  MadameH rated and commented on this recipe

  

  Agree about extra time needed. Whole family liked this - really tasty and chicken very tender.

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• recipies

  05 January 2008

  recipies rated and commented on this recipe

  

  great meal, agree that it takes a bit longer to make though. My family really enjoy it

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• Victoria

  09 January 2008

  Victoria rated and commented on this recipe

  

  Very tasty, agree with above re the timings.

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• Jo H

  05 February 2008

  Jo H rated and commented on this recipe

  

  I didn't leave the breast whole but cut it alongside so the slices where not so thick. Like this it took about 5 mins to cook through. I added about another 1 tbs extra sugar to balance the 3 tbs vinegar. The result was excellent and our guest told me to keep the recipe. It's very easy and simple as a mid week recipe and sophisticated enough for a special occasion. All my family loved it including my 2 small kids. Definately a winner!

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• Annie

  24 February 2008

  Annie rated and commented on this recipe

  

  The chicken was beautifully tender, but next time I would probably use a little less vinegar. I don't think I'd bother with a salad next time, either, just rice would work fine.

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• GFRECIPES

  02 March 2008

  GFRECIPES commented on this recipe

  Absolutely love this recipe. I flatten the chicken breast quite a lot, so it cooks in the given time and is really tender.

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• Siri

  15 April 2008

  Siri rated and commented on this recipe

  

  Very nice indeed! I only had a mixed grapefruit/orange juice, but that worked fine. The glaze / sauce turned out to make a nice change for chicken breasts. Will make again!

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• D Myers

  08 May 2008

  D Myers rated and commented on this recipe

  

  a great dish, itook notice of the strength of the vinegar.when the chicken dish was ready I added a desert spoon of thickening granules and then the sauce was even more delicious!

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• Philippa

  21 May 2008

  Philippa rated and commented on this recipe

  

  I cooked this dish every week in a chalet for six months! I have to say I actually enjoyed eating it for nearly the whole time (which is saying alot!). I took to browning the chicken on the hob then popping it in the oven for 20/25 minutes in the sauce because it made it loads easier. You then keep the chicken walm and reduce the sauce in a pan.

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• AMA

  21 June 2008

  AMA rated and commented on this recipe

  

  A real winner with my family!

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• Katharine

  18 July 2008

  Katharine commented on this recipe

  Beautiful! Was dubious about this one, but tried it because of all the ratings, and it did not disappoint. Will definitely be making again.

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• Veruska

  29 July 2008

  Veruska commented on this recipe

  I too was dubious about this recipe but, what a winner. I did not "flatten" but, cut my chicken breasts into chunks and this worked well for quicker cooking and for the different appetites. After the initial 5 minute fry I added a couple of spoons of sauce flour which helped the thickening process.

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• Lyn

  24 August 2008

  Lyn rated and commented on this recipe

  

  quick and easy for a mid week meal yet impressive enough for a dinner party.

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• carly

  25 September 2008

  carly commented on this recipe

  I love this, simple to make tastes great, I had this with baby potatoes and fresh green beens. A good mid week dinner.

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• carly

  25 September 2008

  carly rated this recipe

  

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• Geordie Tyke

  18 January 2009

  Geordie Tyke rated and commented on this recipe

  

  As people have mentioned before, the chicken does need more cooking time but it ends up being so tender and tasty. A quite bizarre combination of ingredients and may be an acquired taste for those who are not keen on balsamic vinegar but I'm glad I tried this. The pepper was too much for me so next time will only season very lightly before going in the pan. Lovely with mash and rice.

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Ingredients

• 4 boneless skinless chicken breasts
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• 150ml/¼ pint fresh orange juice
• 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Low-fat, Super healthy

Ingredients

• 4 boneless skinless chicken breasts
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• 150ml/¼ pint fresh orange juice
• 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

259 kcalories, protein 34g, carbohydrate 11g, fat 9 g, saturated fat 3g, fibre 0g, salt 0.3 g

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