Chicken In Balsamic Orange Rosemary Sauce

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Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar.

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Steps

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Put the chicken between pieces of plastic wrap and flatten slightly by bashing with a pan.

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Unwrap and sprinkle on both sides with pepper.

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Heat the oil in a pan over a medium heat , then fry the chicken for 5 minutes , turning halfway through.

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Pour 2 tbsp vinegar over the chicken , add the orange juice and stock and sprinkle with the rosemary and salt.

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Bring to the boil , lower the heat and bubble gently for 15 minutes until tender , spooning with the sauce frequently and turning chicken halfway through.

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Stir in the sugar , butter and rest of the vinegar , then sizzle for a few minutes until reduced and glossy.

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Put the chicken in a serving dish , spoon the sauce over and garnish with orange segments and rosemary sprigs if you wish.

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Serve with rice and a crisp green salad.

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Ingredients

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boneless skinless chicken breasts, olive oil, balsamic vinegar, fresh orange juice, chicken stock, rosemary, light brown sugar, butter, salt and pepper