Rosemary Chicken with Orange-Maple Glaze

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 0.5 cup cooking wine dry white
• 2 teaspoons rosemary fresh chopped
• 0.5 cup maple syrup 
• 2 tablespoons olive oil 
• 1 cup orange juice 
• 0.5 teaspoon salt 
• 4  chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. 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.
2. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
3. Melt butter and olive oil in a large skillet over medium high heat.
4. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned.
5. 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.