Orange Glazed Chicken with Rosemary

Serves N/A

Edit Back to recipes

Directions

In skillet, heat oil over med-high heat. Add chicken; cook 3 to 5 min, turning once, until browned on both sides. Add orange juice and ½ c chicken broth; sprinkle with rosemary and pepper. Cover; reduce heat to med. Cook 12 to 15 min or until chicken is not longer pink in center. Place chicken on serving platter. Add remaining ¼ c chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 min, stirring frequently, until mixture is glaze consistency. Stir in orange slices; cook 1 to 2 min, stirring constantly, just until heated. Spook glaze over chicken on platter. If desired, garnish with fresh rosemary springs.

Ingredients

  • 4 servings
  • 2 tsp EVOO
  • 4 boneless, skinless chicken breasts
  • ¼ c orange juice
  • ¾ c chicken broth
  • 1 tsp fresh or ½ tsp dried rosemary, chopped
  • 1/8 tsp black pepper
  • 2 tsp Dijon mustard
  • 1 orange peeled, thinly sliced

Parsed from recipe text (no separate ingredient records).