Hazelwood Herb Farm: Rosemary and Orange Chicken

| October/November 2003

Serves 4

  • 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
  1. 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.
  2. Remove chicken and keep warm. Bring the liquid back to a boil and add the jelly and vinegar. Reduce the liquid by half.
  3. 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  www.herbwiseproducts.com .

Click here for the original article, Hazelwood Herb Farm.



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