- 1 tablespoon oil
- 4 boneless, skinless chicken breasts
- ½ cup dry white wine or apple juice
- 1 clove garlic, finely chopped
- Juice of 2 oranges
- 2 tablespoons rosemary and orange jelly
- 1 tablespoon herbed vinegar
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon cornstarch mixed with
- ½ cup whipping cream
- ½ teaspoon salt
- Pepper to taste
- Heat oil in a skillet. Sauté chicken breasts on one side for 2 to 3 minutes, turn over. Add the wine, garlic and orange juice. Bring to a boil, then reduce heat, cover and simmer for 10 to 12 minutes.
- Remove chicken and keep warm. Bring the liquid back to a boil and add the jelly and vinegar. Reduce the liquid by half.
- Add the rosemary and then swirl in the cornstarch mixture, stirring until it thickens. Add salt and pepper. Serve chicken sliced with the sauce and pasta.
Bruce Burnett is a freelance writer, author of HerbWise: Growing, Cooking, Wellbeing (Herbwise Inc., 2002), herbalist and organic herb gardener. His web site is
Click here for the original article, Hazelwood Herb Farm.