Date Night: Chicken with Orange-Balsamic Glaze

April 13, 2012
Chicken with orange-balsamic glaze is a romantic meal to share with your significant other.  Plump chicken breasts are cooked simply with salt and pepper.  They are then brushed with a sweet and sour glaze made from orange juice and rich balsamic vinegar.  To make the glaze, cook the the balsamic vinegar and orange juice by half (it should look thick and syrupy).  Serve these delicious chicken breasts with a caprese salad and you've got dinner.
1 tablespoon whole fresh rosemary leaves
4 boneless chicken breast halves, seasoned with salt and pepper
Combine orange juice, vinegar and rosemary in a small saucepan and simmer uncovered on low until reduced by half and thickened slightly. Remove from heat, strain into serving dish. Discard rosemary.
While glaze is reducing, heat a large skillet over medium high heat. Add olive oil and chicken breasts and cook until browned on one side, about 3 minutes. Turn chicken, adding more oil if needed and cook for 3 minutes to brown the second side.
Add ¼ cup water and quickly cover the skillet to trap in the steam. Reduce heat to low and cook until chicken is done, about 5 minutes.
To serve, slice chicken breasts and serve on top of rice, potatoes, or pasta. Drizzle glaze on top or serve on the side. Garnish with rosemary sprigs or orange slices.

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