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Orange Rosemary Chicken




Source of Recipe


Internet


List of Ingredients




2 tablespoons butter
1 tablespoon olive oil
4 skinless, boneless chicken breasts
salt
1 teaspoon fresh rosemary, finely chopped, or 1/2 teaspoon dried rosemary, crushed
1/2 cup chicken broth
3 tablespoons orange marmalade
4 fresh rosemary sprigs



Recipe



Heat the butter and olive oil over medium heat in a large braising pan or skillet with a lid. Rinse the chicken breasts in cold water and pat dry with paper towels. Sprinkle the chicken breasts with salt and place them in the pan to brown, 3 to 4 minutes. Turn the chicken over, sprinkle with the chopped rosemary and cover the pan with a lid. Reduce the heat to low and cook for 8 to 10 minutes more, until the chicken is tender and no pink remains. Remove the chicken to a warm platter and cover with aluminum foil.

Stir the chicken broth into the pan drippings, scraping up the browned bits. Raise the heat to medium-high and simmer until the broth is reduced by half. Add the orange marmalade and stir constantly for about 1 minute, until the sauce is bubbly and slightly thickened. To serve, pour the sauce over the chicken breasts and garnish with rosemary sprigs. Serves 4.