Chicken in a Balsamic and Orange Sauce

Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2/3 cup fresh orange juice
• 2/3 cup chicken broth
• 2 teaspoons rosemary, chopped
• 1 teaspoon light brown sugar
• 1/2 ounce butter
• 1 orange, cut into segments to garnish
• salt and pepper

Directions

1. 1

   Put the chicken breasts between two sheets of plastic wrap and flatten with a rolling pin.

2. 2

   Unwrap and sprinkle pepper on both sides.

3. 3

   Heat the oil in a pan on medium heat then fry the chicken for 5 mins turning halfway.

4. 4

   Pout 2 tbs of the vinegar over the chicken, add the orange juice and broth and sprinkle with rosemary and salt.

5. 5

   Bring to a boil, lower the heat and bubble for 5 mins until tender, spooning frequently with sauce and turning the chicken halfway through.

6. 6

   Stir in the sugar, butter and the rest of the vinegar then sizzle for a few mins until reduced and glossy.

7. 7

   Put the chicken in a serving dish, spoon the sauce over and garnish with the orange segments.