Wednesday, April 27, 2011
Balsamic, Orange, and Rosemary Chicken
As for the recipe, my very thoughtful and kind husband made this for me awhile back. Wasn't that nice of him? I hope you will remember his kindness if my fear becomes reality, and we have to resort to a rather unfortunate method of getting rid of the gopher...
4 boneless skinless chicken breasts
2 tbsp olive oil
3 tbsp balsamic vinegar
150ml fresh orange juice
150ml pint chicken stock
2 tsp chopped fresh rosemary leaves
1 tsp light brown sugar
1 tablespoon butter
orange segments and fresh rosemary sprigs to garnish
1. Put the chicken between pieces of plastic wrap and flatten slightly by bashing with a meat tenderizer. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then brown the chicken for 5 minutes, turning halfway through.
2. Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5-8 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
3. Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
4. Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.