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. 30, 2011

I loved the glaze and decided it had such fruity delicious undertones that it would go well with pork chops. It was wonderful with pork too.

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Reviewer:

quanahs

Cooking Level: Expert

Reviewed: Sep. 30, 2011

Too sweet, too watery. Won't make again.

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covergirl

Reviewed: Sep. 30, 2011

Two things: next time I'll make more of the rosemary coating; it was a bit scimpy. Also, the chicken couldn't brown properly with the pan covered...it steamed instead, so I left the cover off. With cornstarch to thicken the sauce, it was a really good recipe. The chicken was very moist.

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Reviewer:

Penelope

Reviewed: Sep. 29, 2011

why not tell us upfront to thicken the broth...I thought I had done something wrong....delicious but I found did need thickening!

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Reviewer:

Julie

Reviewed: Sep. 29, 2011

I thought this was really good and easy enough to make as an every day dish. I made rice as well and put a little of the sauce on top. The only thing I did differently was thicken it a bit at the end with a little cornstarch mixed in hot water. Very tasty.

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Reviewer:

wombat

Reviewed: Sep. 29, 2011

perfect just as it reads

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Reviewer:

robangnic

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Valparaiso, Indiana, USA

Reviewed: Sep. 28, 2011

this was weird with rosemary and maple syrup. not sure if i would make it again. maybe next time i will try some time

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Reviewer:

nfazaker

Cooking Level: Expert

Home Town: Edmonds, Washington, USA

Reviewed: Sep. 28, 2011

Very good. Followed exactly. All the family loved it. Sauce needs to cook longer than five minutes (I'd guess 10-15 min) to thicken. Ours was too thin but still delicious. Rosemary flavor - perfect.

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Reviewer:

karen

Reviewed: Sep. 28, 2011

Very easy and wonderful mix of flavors!

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Reviewer:

mamabear

Cooking Level: Intermediate

Home Town: Union City, Indiana, USA

Reviewed: Sep. 28, 2011

delish! Kids loved it, too! I did as previous reviewers suggested and added a bit of cornstarch to a couple tablespoons of reserved OJ. I also used thyme and sage (not a rosemary fan) Will def. make this one again!

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