1 cup Orange Juice
½ cup dry white wine
½ cup maple syrup
2 teaspoons chopped fresh Rosemary
½ teaspoon Salt
½ teaspoon Pepper
4 skinless, boneless chicken breasts
2 tablespoons Butter
2 tablespoons of Olive Oil
Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and sauté for about 5 minutes 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 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
Best served with a cold lettuce or pasta salad. Also try serving with peppered steak fries and carmelized carrots.