Hazelwood Herb Farm: Rosemary and Orange Chicken

<em>Serves 4</em>
<li>1 tablespoon oil</li>
<li>4 boneless, skinless chicken breasts</li>
<li>½ cup dry white wine or apple juice</li>
<li>1 clove garlic, finely chopped</li>
<li>Juice of 2 oranges</li>
<li>2 tablespoons rosemary and orange jelly</li>
<li>1 tablespoon herbed vinegar</li>
<li>1 tablespoon finely chopped fresh rosemary</li>
<li>1 teaspoon cornstarch mixed with</li>
<li>½ cup whipping cream</li>
<li>½ teaspoon salt</li>
<li>Pepper to taste</li>
<li>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.</li>
<li>Remove chicken and keep warm. Bring the liquid back to a boil and add the jelly and vinegar. Reduce the liquid by half.</li>
<li>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.</li>
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<em>Bruce Burnett is a freelance writer, author of</em> HerbWise: Growing, Cooking, Wellbeing<em> (Herbwise Inc., 2002), herbalist and organic herb gardener. His web site is</em>
<a href=”http://www.herbwiseproducts.com/”>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/gardening/here-there-two-trees-and-a-passion.aspx”>Hazelwood Herb Farm</a>.</p>

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