Chicken in balsamic, orange and rosemary sauce
Prep:
10 mins
Cook:
25 mins
This low fat chicken dish tastes great and is really easy to make.
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 and 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, Easy, Family Dinners, Healthy, Quick Meals, Low Calorie
Special Info
Egg free, Pregnant Mums
Level of Difficulty
Easy
