1 c. orange juice
1/2 c. white wine
1/2 c. Maple Balsamic
2 tsp. fresh chopped rosemary
salt & pepper to taste
3-4 Tbsp. Butter Olive Oil
4 skinless, boneless chicken breasts
Combine first 3 ingredients in small sauce pan, bring to boil and simmer until thick (10-15 minutes).
Pound chicken until "evenly" flat in zip-loc bag (not too thin, just enough to cook evenly).
In saute pan, heat Butter Olive Oil until hot. Sprinkle salt and pepper and rosemary on each side of the chicken breasts and add chicken to saute pan. Turn when golden brown (approx: 3-4 minutes) and saute another 3-4 minutes.
Just before chicken is ready, pour 1/2 of maple marinade in pan and let pan juices mix. Serve over fresh rice and drizzle remaining marinade over chicken. Yum! Great with butternut squash too!