Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the acf domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/dwkspd33ncyy/public_html/jaffa.co.uk/wp-includes/functions.php on line 6131
Jaffa Orange and Rosemary Chicken | Jaffa Fruit

Jaffa Orange and Rosemary Chicken

  • Makes

    4

  • Time

    35

    minutes

  • Level

    Simple

  • Calories

    259

    per portion
  • 4 x Jaffa Oranges (2 for juice, 2 for garnish)
  • 4 x Boneless Skinless Chicken Breasts
  • 4 x Fresh rosemary sprigs to garnish
  • 1 x Knob of butter
  • 150ml of Chicken Stock
  • 2 x TBSP Olive Oil
  • 3 x TBSP Balsamic Vinegar
  • 2 x TSP Chopped fresh rosemary leaves
  • 1 x TSP light muscovado sugar
  • 1 x TSP Pepper
  • 1 x TSP Salt
  1. Put the chicken breasts between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper
  2. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through
  3. Pour 2 tbsp balsamic vinegar over the chicken, add the juice of two Jaffa oranges, 150ml of chicken stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through
  4. Stir in the sugar, butter, and rest of the vinegar, then sizzle for a few minutes until reduced and glossy
  5. Put the chicken in a serving dish, spoon the sauce over and garnish with the remaining two oranges and rosemary
  6. Serve with rice and a crisp green salad
  7. Enjoy!