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    Orange Glazed Chicken w/ Rosemary View Edit
    Orange Glazed Chicken with Rosemary View Edit

    Servings: Not specified

    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).
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