Name: Chicken in balsamic, orange & rosemary sauce
Total time: 35 min
Yield: 4
Cuisine: British
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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Chicken in balsamic, orange & rosemary sauce

Chicken in balsamic, orange & rosemary sauce

Good Food team

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Serves 4

Easy

Total time: 35 mins

Takes 25-30 minutes

A star rating of 4.5 out of 5.79 ratingsRate

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Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal259
fat9g
saturates3g
carbs11g
sugars5g
fibre0g
protein34g
salt0.3g

low

Method

step 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.
step 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.
step 3

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

Recipe from Good Food magazine, October 2002

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A star rating of 4.5 out of 5.79 ratings

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