Chicken in balsamic, orange & rosemary sauce

Ingredients

• 3 tbsp balsamic vinegar 
• 1 knob butter 
• 2 tsp rosemary leaves fresh chopped
• 1 tsp muscovado sugar light
• 2 tbsp olive oil 
• 1 sprigs orange segents and rosemary to garnish fresh
• 4 servings rice and salad to serve green boiled
• 4  chicken breasts boneless skinless

Equipment

• frying pan

Directions

1. Put the chicken between piecesof cling film and flatten slightly bybashing with a pan. Unwrap andsprinkle on both sides with pepper.
2. Heat the oil in a pan over a mediumheat, then fry the chicken for5 minutes, turning halfway through.
3. Pour 2 tbsp vinegar over thechicken, add the orange juiceand stock and sprinkle with therosemary and salt. Bring to the boil,lower the heat and bubble gentlyfor 5 minutes until tender, spooningwith the sauce frequently andturning chicken halfway through.Stir in the sugar, butter and restof the vinegar, then sizzle for a fewminutes until reduced and glossy.
4. Put the chicken in a serving dish,spoon the sauce over and garnishwith orange and rosemary.
5. Servewith rice and a crisp green salad.