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: Mar. 7, 2011

This had a good flavor to it but the chicken turned out kind of dry and the sauce never reduced, I had to add cornstarch to it to thicken it. So it never really glazed the chicken.

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2 users found this review helpful

Reviewer:

Jeninthekitchen

Reviewed: Mar. 7, 2011

Tasty, but a few changes made it better. I made slits into my chicken breast and added a mixture of diced up dried apricots, cranberries, and raisins. Same spices but reduced the maple syrup to 1/4 cup. When I removed the chicken from the pan I added 1 tbs flour dissolved in some water into the dripping. Brought to a quick boil and let cool. Formed a wonderful glaze sauce! Watch cook time to prevent dryness. I only fried 3 min each side.

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4 users found this review helpful

Reviewer:

Mr.Ming

Reviewed: Mar. 3, 2011

I thought this recipe was great. Its easy to put together, uses ingredients everyone has on hand, and doesn't take much time from start to finish. the chicken has a pleasant (but not overpowering like i was afraid it would be) orange and maple flavor. however, you DO have to keep a close eye on it, I accidentally burned the sauce while attending to other dishes. I assume it was probably because of the sugar in the juice and the syrup, which sometimes has a propensity to burn quickly...although since other reviewers don't seem to have had this problem, maybe it was just me with my stove turned up to high!! The chicken itself wasn't damaged, but it was unfortunately coated in a thick black slime that just wasn't appealing. I learned my lesson for next time though, and will be more careful! I look forward to an opportunity to try this recipe again, and I'm sure it will come out fabulous!

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3 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Beginning

Home Town: Raleigh, North Carolina, USA

Reviewed: Feb. 20, 2011

We really enjoyed this recipe. Because I had some freshly dried Thyme, I mostly used Thyme in place of the Rosemary. The lemony aroma added to the experience and complemented the orange juice/maple syrup sauce. Next time I will cut the sauce in half (there was plenty) or cook twice as long, as I wasn’t able to thicken the sauce to my liking because everything else was ready. Delicious none the less and no one even knew that a thicker sauce was desired.

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Reviewer:

Mary.Schu

Reviewed: Feb. 10, 2011

I absolutely love this dish. There is something about the rosemary, and orange that is simply delicious. It is also very simple to make.

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2 users found this review helpful

Reviewer:

cookin mama

Reviewed: Jan. 27, 2011

Wow! I have to say I was worried when it was cooking because it didn't smell appetizing, but when it was done it tasted amazing! My grandfather, who complains about everything, actually asked for the recipe. My aunt tried some leftover and said it was spectacular and has also asked for the recipe. Definitely a keeper, and super easy.

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Reviewer:

2GirlsMom

Cooking Level: Intermediate

Living In: Jupiter, Florida, USA

Reviewed: Jan. 21, 2011

This recipe caught my attention because of the "Maple" in it. It is alright- I glazed it over and over and didn't get much flavor... Didn't taste much more then rosemary.

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2 users found this review helpful