Orange Maple Balsamic Glazed Chicken

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. Salt & pepper & sprinkle 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!

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