recipe reviews for:

Rosemary Chicken with Orange-Maple Glaze

“Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.”

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Reviewed: Sep. 28, 2009

I loved this glaze. The caramelization around the edges is exactly what I was hoping for and the taste was fantastic. My breasts were a little thick so the centers were dry. I'd recommend using thinner breasts or soaking them in buttermilk. Also, definitely use fresh rosemary like it calls for! I used dry rosemary and the flavor was great but the leaves are hard and stay that way. Served with couscous and it was great!

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shangriluck

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Reviewed: Sep. 24, 2009

This is absolutely divine. The glaze is the star of the show....the flavor is SO good, and the consistency once cooled is absolutely positively perfect. This dish is so versatile...it tastes a lot more complex than it is to make, which makes it perfect for weeknight dinners OR for formal meals with company. Don't worry if your glaze looks too thin while it's cooking....it will thicken when you're done and it's had time to cool. I served this over jasmine rice with broccoli and yeast rolls....my fiance went crazy for this. I used a roll to sweep the extra glaze off my plate and it was delish. :) Thanks for the recipe; this is a favorite at my house.

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KarlsChef

Cooking Level: Intermediate

Home Town: Covington, Georgia, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Sep. 12, 2009

This was just "OK" for my family. Probably will not make again.

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Reviewed: Sep. 9, 2009

Very good and easy to make. I really think the rosemary is one of the key elements to the success of the dish.

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Andrea

Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA

Living In: Frederick, Maryland, USA

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Reviewed: Aug. 28, 2009

I am in love with this glaze! I was tempted to lick my plate. I followed the recipe exactly and would not change a thing. I like to sear my chicken and get it nice & brown, then add the liquid to deglaze the pan, picking up all the tasty bits! Maybe try this with pork!

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Aug. 27, 2009

This was very good. Due to the high cost of maple syrup, I substituted about half with honey. I also added a little cornstarch/water to thicken it.

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SHADOWMERV

Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA

Living In: Sussex, Wisconsin, USA

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Reviewed: Aug. 27, 2009

Even though I had to use dried rosemary, I *really* enjoyed this recipe. The sauce is really tangy and fresh and I was surprised by how much I enjoyed it. Did definitely add cornstarch to thicken, however. Poured extra sauce over quinoa that was served on the side. Yum :)

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Aredendra

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

Fantastic recipe! I used skinless chicken drummers and thighs instead of breasts with amazing results. I also used a combination of real maple syrup and 15% real variety of fake maple syrup.

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gigamuffin

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Reviewed: Aug. 7, 2009

HELPFUL TIP IF YOU WORK: I always make the chicken ahead of time then stick in my lock&lock container in the fridge, so that all I have to do is make the sauce when I come home, so the meal is ready in 10 min! I never use the rosemary since husband doesn't like it, but I do add lots of mrs. dash on each side while frying. Cutting the chicken to 1/2" thickness also makes this tastes better b/c it cooks faster w/o drying. That way you don't have to worry about the sauce cooking in raw chicken. I always add 1.5T of cornstarch (to part of the orange juice until it dissolves THEN add to saucepan) as soon as I add the syrup, and this thickened up REAL good. It's perfect when you're not in the mood to cook, but want something that looks like you did a lot. I've used all kinds of syrup, and it's all turned out fine!

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Chef Joy

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

I'm disappointed by how this turned out. The sauce never thickened, even after simmering/boiling for quite some time. The orange masked the maple flavor (I had gone out to buy a bottle of real maple syrup, too). The chicken was dry after being on the stove for so long. I will not be making this again.

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clillian

Cooking Level: Intermediate

Home Town: Berkeley, California, USA

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Reviewed: Aug. 2, 2009

My husband loved it, but I was expecting more of a maple flavor. I served it Chinese-restaurant orange-chicken style, with steamed white rice and broccoli.

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bigsis144

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jul. 29, 2009

Much easier to make than I expected. I only added cornstarch to thicken the sauce, but other than that I followed the recipe but added a little garlic too. Served with rice and a broccoli-pepper stir fry and it was great! Oh, I also followed another review to put a little flour on the chicken before searing. I would suggest to do that only if you want to -- I don't think it made much of a difference.

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Jul. 29, 2009

FABULOUS!!!! I didn't have oj so I used syrup from some manderine oranges and pure Vermont Maple Syrup is amust in this recipe. I used grade B. B is best for cooking. I added about 2 tsp grated orange peel. We have this at least once a month. thanks for sharing! d1rhett

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D1RETT

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Reviewed: Jul. 24, 2009

Totally loved this recipe! Only thing I changed was using dried rosemary instead of fresh, since that's what I had. Didn't have any problems getting the glaze to reduce and thicken, although I probably cooked it longer than stated before adding to the chicken. Also tasted great over the rice I served with it. I'll be making this one again!

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Amy

Cooking Level: Beginning

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Reviewed: Jul. 19, 2009

Agreed that this is an excellent recipe when you want something a little different. For those who are having trouble getting the glaze to thicken, I think perhaps your cooking temperature may be too low. You have to get a really good boil going for the sauce to reduce (similar to making candy). I did not have to add anything to thickent - although it did take somewhat longer than indicated.

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Bernadette

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Reviewed: Jul. 8, 2009

Like everyone else, I had trouble getting the sauce to thicken and turn into a glaze and was out of cornstarch, but I will try it again using cornstarch as I liked the unique flavor.

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Bri

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Reviewed: Jun. 16, 2009

Nice and juicy but not quite as much flavor as I had hoped for.

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lgilli

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Reviewed: Jun. 2, 2009

Excellent recipe! I actually used salmon instead of chicken. Just because we were in the mood for salmon. We only used 1 tablespoon of light margarine and that was it. It came out great!!! Thank you...

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Sylvia

Cooking Level: Expert

Home Town: Waxahachie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: May 20, 2009

unique flavor and simple to make - will definitely use this recipe again.

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San Diego Jen

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Reviewed: May 19, 2009

I prepared as written, using Chateau St. Michelle Erioca Reisling for the wine. The sauce would not thicken, so I added a cornstarch slurry. I served the chicken over pasta, and had carrots and peas for the veggies. This made plenty of sauce for the pasta and chicken. It was very tasty.

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