Rosemary Chicken Rub with Orange-Maple Glaze


¾ cup maple syrup

1 cup fresh orange juice

½ cup dry white wine (Do not use cooking wine)

2 tsp fresh garden rosemary, chopped

½ tsp salt

½ tsp black pepper

4 skinless, boneless chicken breast halves

2 Tbsp butter

2 Tbsp olive oil

Directions: Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but continue a low boil for 5 min, stirring occasionally. Stir in maple syrup and continue boiling for another 5-6 min, stirring frequently, until glossy and just slightly thickened. Set this saucepan aside. In a small bowl mix together the fresh rosemary, salt, and pepper. Rub the mixture on both sides of chicken, and set aside. Melt butter and olive oil in a large skillet over medium-high heat. Add chicken, cover skillet and sauté for about 5 min on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 min, basting occasionally, until chicken is cooked through and the sauce has turned into a rich, thick glaze.