Yes, I'm a Fancy Lass: Rosemary Chicken with Orange-Maple Glaze

The economy's bad, I can't go out to eat. How many times do I have to tell myself this? Too many. So, the other night I decided if I can't go out then I will have friends in. I sent out the invite then settled down to find a recipe that would impress. Aha! Fancy chicken dish, done and done!

Rosemary Chicken with Orange-Maple Glaze

• 1 cup orange juice
• 1/2 cup dry white wine (substitute 1/2 cup apple juice & 2 T vinegar)
  
• 1/2 cup maple flavored syrup
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 tablespoons olive oil

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. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. 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.

The only change I will make next time is to use more orange and less maple, apparently this was very maple-y. I think I'll try adding some orange zest. I may have used more rosemary than called for--I refuse to measure chopped herbs. I don't know why.