Chicken In Balsamic, Orange & Rosemary Sauce – a delicious recipe with chicken breasts, olive oil, balsamic vinegar, orange juice, chicken stock, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Put the chicken between pieces of plastic wrap and flatten slightly by bashing with a pan.
2
Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
3
Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt.
4
Bring to the boil, lower the heat and bubble gently for 15 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
5
Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
6
Put the chicken in a serving dish, spoon the sauce over and garnish with orange segments and rosemary sprigs if you wish.
7
Serve with rice and a crisp green salad.
352
kcal
Calories
16
g
Fat
7
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, 2/3 cup fresh orange juice, and more.
Yes, Chicken In Balsamic, Orange & Rosemary Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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