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: Aug. 11, 2005

This recipe is great. It is gourmet taste without the gourmet cooking time. The white wine adds a really great flavor. My kids said it was the best chicken they ever tasted.

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Nisa19s

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Aug. 6, 2005

The flavor wasn't bad but we were a little dissapointed is the thickening of the glaze or lack there of, even adding cornstarch it still didn't thicken very well..Rachel

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Brandon and Rachel

Cooking Level: Expert

Home Town: Waldport, Oregon, USA

Living In: Happy Valley, Oregon, USA

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Reviewed: Jun. 23, 2005

Very moist and tender. The orange flavor wasn't as noticeable as I first expected. I also pounded the chicken thinner and used a little cornstarch in cold water to thicken the sauce. Next time, I'm going to add ginger and lime for a little more variety. I served this over rice with steamed carrots and asparagus. It was very pretty and was a big hit for my dinner party.

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RETROINDIGO

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Athens, Georgia, USA

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Reviewed: Jun. 2, 2005

nice flavour change from plain old chicken. was great on a bed of rice. will make again

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HAPPY832

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Reviewed: Jun. 2, 2005

No complaints. This was really easy to make and tasted really good. I did get a mallet and thin out the chicken breasts before cooking. I also added constarch as other cooks advised to thicken it up. I did not have fresh rosemary and used bottled rosemary. Tasted Great. Have fun cooking!

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TexasStyle

Cooking Level: Intermediate

Home Town: El Dorado, Arkansas, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 4, 2005

For chicken lovers this is quick and easy diversion from the average chicken dish. Great sweet, refreshing flavor.

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CMCOLLURA

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Reviewed: Jan. 23, 2005

Very good flavor and presentation too, but the cooking time is off. You don't need to cook it for that long.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Dec. 6, 2004

Oooh I liked this recipe! I took reviewers' advice and used half the amount of maple syrup, and I added some cornstarch to reserved orange juice to put in at the end to thicken the glaze. My husband loved it and thinks I'm an amazing cook...this recipe is easy, too.

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ROSENAMJ

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

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Reviewed: Oct. 27, 2004

I added a tablespoon more maple syurp and this turned out great! My boyfriend loved it, and he's the pickiest eater ever!

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GENHUES

Cooking Level: Expert

Home Town: Brighton, Michigan, USA

Living In: Fenton, Michigan, USA

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Reviewed: Oct. 2, 2004

This was delicious! Didn't have any wine, but I did add about 1/4 cup sweet orange marmalade after the chicken had been in the sauce for a bit. The sauce was great on rice, though I do think I'll add a bit of cornstarch next time to really make it into more of a glaze. But everyone loved it and I'll definitely make it again!

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MANDA923

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Reviewed: Jul. 18, 2004

Tasty and easy to make. Ran out of white wine so I used vermouth instead. The family agreed it was "a keeper".

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STEVEM

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Reviewed: Mar. 8, 2004

I gave this only three stars as half liked it, the other half didn't. I was on the side that didn't care for it much. I found it cloyingly sweet. Those with a sweet tooth will love it. The sauce was definitely too thin, so I used the other reviewer's cornstarch suggestion. Worked well. I may not repeat this dish--only if requested by those who liked it.

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CYNIGAL

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Reviewed: Feb. 3, 2004

After reading other reviews I think I see what's wrong with directions. Simmer the chicken and sauce uncovered, it will reduce to a lovely glaze that both looks good and tastes wonderful. I also used dry rosemary and it worked fine. I'll do this again.

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PATCHWORKVT

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Reviewed: Jan. 3, 2004

I liked but my husband felt it was just too sweet. I used less OJ and thickened to a nice sauce. I'd make again, but it isn't guest worthy. It is good, but not sensational.

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DEG1

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Reviewed: Dec. 27, 2002

Absolutely delicious! My husband and son loved it.

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COLLEENS2

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Reviewed: Dec. 6, 2002

After I read all the other reviews I made a small change to the recipe. For a serving for four it calls for 1 cup of orange juice I cut this down to 3/4 cup and I held back 1/4 cup of the 3/4 cup of juice to be added later to which I added 1 1/2 Tbsp corn starch. Keeping the sauce at a medium boil for at least 5 mins before you start to cook the chicken and keeping it there until you flip the chicken then add the 1/4 cup of juice with the corn starch and boil another 5 mins. Then add to chicken. It thickens very nicely and is very good even my fussy 10 year old who hates everything liked it.

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JEFF BARBER

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Reviewed: Dec. 2, 2002

I really liked this recipe. Excellent, aromatic dish. I used dried rosemary and it worked fine. The sauce is thin, but it didn't matter. Quick, tasty recipe that I will make again.

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DARYLS_PRINCESS

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Reviewed: Mar. 25, 2002

I forgot the wine, but made the sauce with just the oj and maple syrup. Wonderful, wonderful. Even the kids liked it!

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Reviewer:

Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Mar. 6, 2002

The sauce was way too thin and there was too much of it. The taste was only so-so. Would have been much better if it had actually been a "glaze". Maybe you have to let it boil longer, I don't know. Probably won't make again.

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KCHOSKINS

Cooking Level: Intermediate

Home Town: Myrtle Beach, South Carolina, USA

Living In: West Columbia, South Carolina, USA

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Reviewed: Jan. 19, 2002

Great meal for entertaining- served over white rice with green bean almondine. Chicken and sauce were excellent however we could not get it to thicken into rich glaze- had to eat as a sauce. Make sure to give time for sauce to thicken. Otherwise- fab!!

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