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- Meat and poultry
- Cuts of chicken
- Chicken breast
- Pan fried chicken breasts
Chicken breasts are rubbed with a rosemary mix, then pan-fried and braised in an orange-maple syrup. Serve with freshly cooked rice and spoon the sauce on top.
2 people made this
- 250ml orange juice
- 125ml dry white wine
- 125ml maple syrup
- 2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 skinless, boneless chicken breast fillets
- 30g butter
- 2 tablespoons olive oil
MethodPrep:5min ›Cook:30min ›Ready in:35min
- Bring orange juice and wine to the boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
- In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts and set aside.
- Melt butter and olive oil in a large frying pan over medium high heat. Add chicken breasts, cover frying pan and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
Reviews & ratingsAverage global rating:(592)
Reviews in English (417)
This was amazing! My entire family adores it!-13 Jan 2014
very tasty will make it again-08 Mar 2017
This was lovely - really tasty sauce! Did have to thicken it a bit though with some cornflour, I used around a tablespoon of it (mix with a dash of cold water into a smooth paste before adding bit by bit and stirring constantly until desired thickness reached). The sauce seems to intensify in flavour as it cools somehow. Devil magic, no doubt. Really good and will definitely have again.-19 Dec 2016
- 2 tablespoons pure maple syrup
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon minced fresh ginger
- ¼ teaspoon freshly ground pepper
- 2 boneless, skinless chicken breasts, (about 8 ounces), trimmed and tenders removed (see Tip)
Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade cover and refrigerate for 2 hours, turning once.
Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side.
Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.
Tip: Wrap and freeze the chicken tenders. When you have gathered enough, use them in a stir-fry--they are the perfect size.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Preheat oven to 450 degrees. Mix maple syrup, lemon juice and butter together in a small saucepan. Simmer 5 minutes. Spray a baking dish and place chicken in it. Add salt and pepper to the chicken. Bake 10 minutes. Remove chicken from oven and pour on glaze. Bake 15 minutes more or until juices run clear.
Jill Cooper and Tawra Kellam are frugal living experts and the authors of the Dining On A Dime Cookbook. Dining On A Dime will help you save money on groceries and get out of debt by cooking quick and simple homemade meals. For free tips & recipes visit Living On A Dime.
Maple-Orange Glazed Chicken Recipe
The combination of maple syrup and orange zest give this chicken a wonderful taste. Make sure to use real maple syrup.
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- 1/2c maple syrup
- 2tsp dijon mustard
- 1tsp grated orange zest
- 1Tbs white vinegar
- 1tsp. minced fresh thyme
- 4 bone-in,skin-on chicken breasts(about 3lbs) halved crosswise
- salt and pepper
- 1Tbs veg. oil
- 1/2c maple syrupshopping list
- 2tsp Dijon mustardshopping list
- 1tsp grated orange zestshopping list
- 1Tbs white vinegarshopping list
- 1tsp. minced fresh thymeshopping list
- 4 bone-in,skin-on chicken breasts(about 3lbs) halved crosswise shopping list and peppershopping list
- 1Tbs veg. oilshopping list
How to make it
- Adjust oven rack to middle position and heat to 475. Whisk maple syrup,mustard,zest,vinegar and thyme in bowl. Pat chicken dry with paper towels and season with salt and pepper.
- Heat oil in large oven-proof skillet over med-high hea till just smoking. Cook chicken,skin side down, until well browned,about 5 mins. Turn chicken skin side up and transfer skillet to oven. Cook till chicken is deep golden brown and cooked through,about 15 mins.
- Wearing oven mitt,,pour off any fat in skillet. Add maple mixture to empty pan and cook over med heat,scraping up browned bits with wooden spoon,until thick and syrupy,about 3 mins. Season with salt and pepper. Off heat,return chicken to skillet and turn till well coated with glaze. Serve.
People Who Like This Dish 5
- berryWinter Park, FL
- greekcook1Atlantic City, NJ
- flavorsAlgonquin, IL
- pat2meNashua, NH
- jeffsgirlMedford, OR
- pleclareFramingham, MA
- Show up here?Review or Bookmark it! ✔
This sounds like a very good recipe.
Yummy Pleclare. really good.
This sounds yummy. will have to give it a try soon!
- 1 tablespoon unsalted butter
- 1 cup fresh bread crumbs
- 1 tablespoon chopped parsley
- Salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- Four 6-ounce boneless chicken breast halves, with skin
- 2 tablespoons pure maple syrup
- 1 tablespoon sherry vinegar
- 1/2 cup chicken stock
- 2 tablespoons Dijon mustard
Preheat the oven to 450°. In a large ovenproof skillet, melt the butter. Stir in the bread crumbs and cook over moderate heat until golden. Stir in the parsley and season with salt and pepper. Transfer to a plate and let cool. Wipe out the skillet.
Add the olive oil to the skillet and heat until shimmering. Season the chicken with salt and pepper and add it to the skillet, skin side down. Cook over moderately high heat until the skin is browned, 3 minutes. Flip the chicken and roast in the oven for 7 minutes, until just cooked through.
Return the skillet to the burner. Add the syrup and vinegar bring to a boil. Turn the chicken skin side down and cook until richly glazed, about 30 seconds transfer to plates skin side up. Add the stock to the skillet and boil until reduced by one-third, scraping up any browned bits from the bottom. Stir in the mustard and season with salt and pepper. Spoon the sauce over the chicken. Top with the bread crumbs and serve.
Orange-Maple Glazed Chicken (inspired by Withnail and I)
You’ve seen Withnail and I, right? Of course you have. It’s a classic fil…wait, WHAT? You haven’t? You must see it! Right this minute! Go on, we’ll wait. *Taps fingers on table sternly*. Cut to 5 hours later (because you had to watch it twice and have a nap because you were tipsy). Now… don’t you feel better? Something was missing, wasn’t it?
For years, every time I’d roast a chicken, I’d be tempted to stand it up in the oven, just for giggles.
Now, I know cooking chicken on a beer can is a thing but I am way too accident prone to try to balance a large, slippery chicken on a tallboy . Then I saw this, noticed it was only $20 and decided that I must have it. I have to tell you, it actually works incredibly well and, more importantly, your chicken will look hilarious as it hangs out, sitting up, in your oven.
I imagine this will be me, Matt and one of our chickens very soon.
This is me telling Matt I want to recreate the Withnail and I chicken scene:
I used a recipe from Cooks Illustrated, which I’m kind of addicted to. Their recipes tend to be great, though they often take something very simple and make it super complicated. I’m sure they’ve tested everything but sometimes I find myself pointing at a 15 step process, rolling my eyes and taking a short-cut. It also annoys me that they charge for everything and this whackadoodle is the richest man on PBS.
In this case, the recipe was a bit involved but the result was definitely worth it. I adapted it a bit, adding garlic and fresh lemon to cut the sweetness a bit, but the overall process came from them. It really does end up with incredibly crispy skin which is kind of the point of roasting a whole chicken, right?
15 Minute Orange Maple Glazed Salmon
Beautiful baked salmon filets with a zesty orange maple glaze and crushed pecans. This salmon is incredibly simple to make and comes together in only 15 minutes. Healthy weeknight dinners never tasted SO good.
Is it just me or do shorter work weeks feel the longest? I’m settling in on Tuesday evening typing up this post already looking forward to this coming weekend.
Speaking of, let’s keep things light and talk about this past 4th of July weekend! What did you guys do?! What was the best patriotic thing you ate? I worked most of the weekend but was still able to enjoy some time with friends and family. There was also PLENTY of No-Bake S’mores Pie involved (finished the last slice for breakfast today)… and quite a few Leinenkugel Summer Shandy’s. Those things just seriously hit the spot.So, (seemingly) long weeks + busier work days = EASY dinners. Easy, QUICK and healthy is really the magic trifecta. Well, that’s exactly what I have for you here. Cue all the exclamation points.
I’m telling you guys, it’s hard NOT to become hooked on this recipe. The salmon tastes super light and refreshing, yet is fabulously flavorful. I go nutso over any smoky + sweet combination and this recipe truly masters that fusion.
Let me elaborate. We have a smoked paprika, sea salt and garlic dry rub combined with a rich maple syrup and orange glaze. Not to mention the crushed pecans that already have a distinct flavor of sweet maple when roasted. Seriously, if I could jump through my screen and make it for you in your kitchen, I would’ve been there 10 minutes ago. Bottle of Pinot in hand. We enjoyed this salmon with roasted potatoes and grilled asparagus, though I mean it when I say that ANYTHING goes. Brown rice, quinoa, couscous, pasta, ANY and every veggie. You can have whatever you likeeee.
I also love this salmon on top of a bed of greens with a simple balsamic dressing. The options are endless with all of the pristine summer produce right now. Either way, you’ll getting a hearty dose of heart-healthy omega-3 fats, high quality protein and a wide array of antioxidants, vitamins and minerals with this meal. I hope you guys love this delicious, summer recipe as much as we do! If you make it, be sure to snap a pic and tag #dishingouthealth so I can see your beautiful creations!
Thought this was very good. I was concerned with the cinnamon stick. I did add it but removed it before adding the soya sauce, sesame oil, pepper and sambel oelek. It was all very good. I’d definitely this again. Great flavours.
Excellent! Great flavour, easy to prepare. A wonderful dish to prepare in advance for a large group of guests..
Just finished making these and they are great! I could drink the sauce :) The only thing I added was grated fresh ginger because I had it in the freezer and I knew it would go amazingly well with it! DELICIOUS. Thank you for this recipe!
Can't wait to make this tomorrow for lunch.
AMAZING! Big it with every family member. easy to prepare. Served it over rice.
I found this recipe “Pecan-Crusted Pork with Orange-Maple Glaze” in Better Homes and Garden, Sep 2011. It was delicious except that the cooking method didn’t work for me (possible cause = my ineptitude). The pecans were burning but the pork was undercooked. I had to finish it off in the oven.
The family LOVED the flavors: maple, pecans & orange juice. I wanted to apply them to chicken using a better cooking method. So, I used the typical breading process: meat patted dry, dredged in flour, then egg whites, then crust, in this case chopped, toasted pecans. The chicken is cooked at 375 degrees and finished off with the orange-maple glaze.
Pecan Chicken with Orange Maple Glaze
2 cup pecan pieces, chopped finely, toasted
4 chicken breasts (1-1/2 pounds)
2/3 cup pure maple syrup
2 oranges, one juiced, the other sliced
1/4 + 1/8 teaspoon cumin (separated)
1/8 teaspoon cayenne (optional)
1/4 cup flour
2 egg whites, plus splash of water
1. Combine glaze ingredients: the juice from one orange, maple syrup and 1/4 teaspoon cumin. Set aside.
2. Toast raw pecan pieces in a dry saute pan over medium-low heat for a few minutes. Spread in a shallow dish. Set aside.
3. In a second shallow dish, combine flour, 1/8 teaspoon cumin, salt & pepper. In a third shallow dish, whisk the egg whites and water together.
4. Preheat oven to 375 degrees.
5. Trim chicken breasts, cut into equal portions and pound out to an even thickness.
6. Pat chicken dry with paper towels. Dredge chicken in flour, shaking off excess, then dredge in the eggs and finally coat with the pecans, pressing to adhere. Carefully transfer to a 13″x9″ casserole pan.
7. Bake until the juices run clear, about 12 to 15 minutes.
8. While chicken cooks, prepare glaze. In a medium sauce pan add orange-maple mixture. Over medium heat, simmer uncovered until thickened, stirring occasionally.
9. Pour glaze over cooked chicken. Serve with orange slices.
© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
Copycat Bennigan’s Guinness Glaze
Copycat Bennigan’s Guinness Glaze can be used as a sauce for just about anything! Chicken, steak and beef, pork, and vegetables. Use it either as a drizzle or douse your food with it!
There is only a handful of Bennigan’s left and when they were more prevalent, I only remember being there a few times. But I DO remember the Guinness glaze that they used on burgers and their blue cheese chips. And it was SO good! Now with this Copycat Bennigan’s Guinness Glaze you can bring their famous sauce home and add it to your favorite meals. Find our collection of Irish inspired recipes here! And find more copycat restaurant recipes here like our Copycat TGI Friday’s Whiskey Glaze!
Making the sauce is very, very easy but does take a little time for it to reduce on the stove and then chill in the refrigerator. Use a pot that is larger than a stock pot because the mixture will bubble up. The larger pot means less worries about it spilling over (my first batch spilled over when I literally walked 3 FEET away and was watching it, and then I had hard sticky sugar all over my stove). Sautee the onions, add the seasonings and then the liquids. Let it simmer and thicken up for 30-45 minutes. You want it bubbling so it thickens, but not such a rapid boil that it grows and spills everywhere. At this point, it will not be super thick as the sugars need to cool for it to thicken. If you let it get really thick at this point, it will be pretty much rock hard when it cools off. So pour it in a gar or glass container ( 16 ounce mason jars are perfect as this makes 2 cups of glaze) and let it chill, ideally overnight in the refrigerator. When cooled, the consistency will be similar to honey.
When you use the Irish stout glaze, if the food is hot, the glaze will thin out again. So keep this in mind with how you plan to use it. Also, since there is so much sugar in it, it burns easily. So if grilling, baking, or anything else with long or high heat exposure, it is best to add it at the end or after cooking altogether to prevent the burn from happening.