serves 4
- Juice of 2 oranges (about 1/2 cup)
- Zest of 1 orange (about 2 Tbs)
- 1/2 c pure maple syrup
- 1 garlic clove, pressed
- 2 tsp balsamic vinegar
- 1 tsp dried rosemary, crushed (or 1 Tbs fresh rosemary, snipped)
- 1 Tbs olive oil
- 1 Tbs butter
- 4 organic, free range chicken breasts (de-boned and skinned)
- sea salt and freshly ground black pepper
- 1 Tbs non-GMO corn starch (such as Rumford Non-GMO Corn Starch)
- 1 Tbs water
- Hot cooked brown rice
- 2 green onions, chopped
- handful of chopped pecans, optional
In a medium bowl,whisk together the orange juice, orange zest, maple syrup, garlic, balsamic vinegar, and rosemary. You may also do this in a mason jar with a tight fitting lid; shake well. Set aside.
In a 12 inch skillet over medium high heat, melt olive oil and butter. Brown chicken breasts in the butter/olive oil for approximately 2 minutes on each side, or until nicely browned.
Remove chicken to a plate. Reduce heat to medium. Pour the orange juice and maple syrup mixture into the pan; scrape bottom to remove any tasty browned bits.
Place the chicken back into the pan. Cover, and reduce heat to medium low. Simmer chicken in the sauce for approximately 10-15 minutes, or until the chicken is no longer pink, turning once about halfway through the time.
Meanwhile, mix the cornstarch and water.
Remove chicken from pan. Stir the cornstarch and water mixture into the orange and maple chicken broth. Simmer for about a minute, or until mixture is thick.
Serve chicken over rice. Top with sauce, green onions, and pecans (if desired).
Original Maple Orange Chicken Blog Post
