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: 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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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: May 11, 2009

Very good!

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PRADOMG

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Reviewed: May 2, 2009

If you want to get out of your chicken rut Try this quick and easy recipe! Very flavorful. It has ingredients that are staples in many homes. I don't really like cooking with wine so I just used chicken broth instead. Served with quionia and broccoli. yummy!

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Sheila

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 30, 2009

I made this last night and my husband couldn't get enough of it. It was very easy to make and really quick. The only changes I made were I did as another reviewer did and divided the orange juice to 3/4 and 1/4 cups so I could add 1-1/2 tab. cornstarch to the 1/4 cup to add at the end. This made the sauce a perfect thickness. I also added 2 Tab. honey to the 3/4 cup orange juice when it was being reduced down and 1/4 cup maple syrup. We're not that crazy about rosemary, so I only used 1 teas. Will definitely make this again.

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CGUILLAU

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Reviewed: Apr. 22, 2009

I used 1/4c real Vermont Maple syrup and the sauce was perfect. It does not need any more maple syrup it would make it taste too sweet. Also I did not have any fresh rosemary so I used about 1tsp of dried rosemary. I recommend doubling the rosemary, salt and pepper rub.

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Lani76

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Apr. 20, 2009

We didn't care for this. I made as written which I always do the first time to be fair to the author. The juice never did reduce after a long time of simmering. The orange juice flavor was too overpowering.

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CATHYJK

Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Apr. 20, 2009

I had been searching for the BEST rosemary chicken dish. Thanks!

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Letabelle

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Apr. 19, 2009

I found this recipe about a year ago, and have made it many times since. Often, I'll tweak recipes I find, but this one is perfect. My vegetarian friend now uses the glaze recipe for rice or tofu.

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Chri

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 11, 2009

This was deeeeeelicious and what I classify as a "guest quality meal," meaning I will serve it to my dinner guests because it will surely impress them. This is a keeper and highly recommended! I didn't make any changes to the original recipe but may thicken the sauce next time.

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love4food

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Reviewed: Apr. 11, 2009

wow, i found this to be far to sweet for our tastes! I don't think i will try it again.

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pamlovesindia

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Reviewed: Apr. 9, 2009

This was an outstanding dish! Very flavorful and easy to make. I followed some other suggestions and used pure maple syrup and a little corn starch to thicken the sauce. I added a touch of flour to the chicken coating which really made the sauce stick, and I added a tablespoon of honey to the sauce to sweeten it. Served with rice and some steamed veggies, this was awesome!

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shedmond

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Reviewed: Apr. 9, 2009

Wow!! I wish I could give this 6 stars so it would stick out as the best of the recipes I've rated with 5 stars! I added a little cornstarch as was recommended by others to help thicken up the glaze.

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Apr. 6, 2009

Very good chicken with a great sauce! Will be making again! Thanks!

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Littlepammie

Cooking Level: Expert

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Reviewed: Apr. 5, 2009

This recipe was very good, however there were some changes that I think would have made it better. I think if the chicken was pounded thin or sliced thin the flavors from the rosemary and the glaze would be more consistent through the chicken. Other than that the glaze was very tasty and worked very well with the rosemary. I followed the recipe exactly and had relatively good results. Thank you!

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JenniferO

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Reviewed: Apr. 3, 2009

Simply amazing! Next time I'll try it with white rice and stir-fried veggies, but it doesn't need any changes.

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Reviewed: Mar. 31, 2009

this dish is tasty and easy! i added more maple syrup though because i prefer my sauce a bit sweeter. i used dry rosemary because i didn't have fresh rosemary on hand and it was fine. i didn't have corn starch to thicken the sauce so i used flour instead. corn starch would have definitely been better but nonetheless a great easy dish that will impress your guests.

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alliebaba

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 29, 2009

Simply amazing. I took to heart the suggestion to serve it with white rice and asparagus, because it just so happened that they had asparagus on sale that week. The only change I made was to replace the white wine with an equal amount of white grape juice and a dash of red wine vinegar. But I would definitely make this recipe again.

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Mike Paul

Cooking Level: Beginning

Home Town: Womelsdorf, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 27, 2009

Probably the easiest gourmet entree I have put on my table. Chicken comes out gloriously moist, and the glaze just makes it even better. I paired it with roasted potatoes and green beans so as not to steal the spotlight. Even though maple syrup prices are through the roof, it was worth the real flavor in buying, and I found other recipes to use the rest of the syrup so it doesn't sit in my cabinet forever.

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redraiderbaker

Cooking Level: Intermediate

Home Town: Brenham, Texas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Mar. 26, 2009

I added a few things from another recipe that sounded great with this one as well. I added a couple tablespoons of honey to make the glaze a bit thicker and I added some garlic and crushed red pepper because I have to have everything spicier of course.

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dutchess1414

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Reviewed: Mar. 26, 2009

Wow, this one is a keeper. Make sure to use real maple syrup..the sauce boiled down nice and thick because of it. Very sweet and sticky, yet has a tangy zip to it too. The perfect blend of flavors. Yum, yum, yum.

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