Orange Glazed Rosemary Balsamic Chicken
INGREDIENTS:
PREPARATION:
Put the chicken between pieces of cling film and flatten slightly by pounding. Unwrap and sprinkle on both sides with salt and pepper. Heat the oil in a pan over a medium heat, then fry the chicken for about 5 minutes, turning halfway through until chicken is cooked.. Put chicken aside on a dish, covered. Pour L'arte Balsamic vinegar in a saucepan, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to a boil, lower the heat and bubble gently for 15-20 minutes, Stir in the sugar, butter, then sizzle for a few minutes until reduced and glossy. Add chicken back to saucepan and saute in glaze for just a few minutes. Put the chicken in a serving dish, spoon the sauce over and garnish with orange and drizzle with L'arte Rosemary Balsamic.
- 4 boneless skinless chicken breasts
- 2 tbsp L’arte dell’Olivo olive oil
- 3 tbsp L’arte Balsamic vinegar, we recommend the Aceto Balsamico di Modena IGP 4-year or 6-year
- 2 cups fresh orange juice
- 1 cup of chicken stock
- 2 tsp chopped fresh rosemary leaves
- 1 tsp brown sugar
- 1 tbsp of butter
- L'arte Rosemary Balsamic for finishing
- orange segments and fresh rosemary sprigs to garnish
PREPARATION:
Put the chicken between pieces of cling film and flatten slightly by pounding. Unwrap and sprinkle on both sides with salt and pepper. Heat the oil in a pan over a medium heat, then fry the chicken for about 5 minutes, turning halfway through until chicken is cooked.. Put chicken aside on a dish, covered. Pour L'arte Balsamic vinegar in a saucepan, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to a boil, lower the heat and bubble gently for 15-20 minutes, Stir in the sugar, butter, then sizzle for a few minutes until reduced and glossy. Add chicken back to saucepan and saute in glaze for just a few minutes. Put the chicken in a serving dish, spoon the sauce over and garnish with orange and drizzle with L'arte Rosemary Balsamic.