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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MOST HELPFUL

Reviewed: Mar. 25, 2009

Folks in the opinion of me and my family the flavors in this recipe do not go well together. It looked nice but did not taste good to us.

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Andrea

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Reviewed: Mar. 22, 2009

The flavor was outstanding. My sauce never turned into a glaze - not sure what I did wrong. Next time I'll try adding cornstarch to thicken it. The chicken was very moist and flavorful.

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Cindy C

Home Town: Fresno, California, USA

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Reviewed: Mar. 22, 2009

Very good. Used half butter and olive oil. Also, added cornstarch at the end to thicken the sauce. A "have again".

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Keeton

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009

Tastes very good. I never really got a glaze, though. The sauce remained very liquid, no matter how long I boiled it. Could it be b/c I used fresh OJ?

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Daisy

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Reviewed: Mar. 22, 2009

Gave it four stars because it had a fresh taste, but the dish was too sweet for our personal tastes.

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Maksim's mom & dad

Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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Reviewed: Mar. 21, 2009

It was way too sweet. If you like dessert dinner, this would be it.

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Gina

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Reviewed: Mar. 21, 2009

This was fabulous! I had a friend over for dinner and he said he felt like he was at a good restaurent. What a compliment! I did add some orange zest to the OJ like some other people mentioned. It was all good.

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Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 20, 2009

This was a great recipe. It was nice to try something new. Not to hard to make.

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Abrown28

Cooking Level: Beginning

Home Town: Southfield, Michigan, USA

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Reviewed: Mar. 20, 2009

I thought I would try this out because of all the great reviews, but honestly it just wasn't that great. It was edible, but the sauce was too weird tasting for me. It literally tasted like orange juice and maple syrup, which combined with chicken isn't appealing to me. We ate it, but I won't be making it again :(

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SANDRA

Cooking Level: Expert

Living In: Raymore, Missouri, USA

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Reviewed: Mar. 19, 2009

This was absolutely wonderful as written. My kids loved it too!

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BELMOM

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Reviewed: Mar. 19, 2009

I was not very impress with this dish. I followed the recipe exactly, but some how the the sauce did not come out the way I was hoping.I flavor was blah... for me.

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Shelly Duchesne

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Reviewed: Mar. 19, 2009

This is a great recipie, the best part of it was that not only did my husband love it so did my 2 and 4 year olds. My oldest said the whole house smelled like pancakes while it was cooking due to the syrup so she was won over from the start. I had the same problem many others did with the sauce thickening. I did not have anything on had to add to thicken is and it was still tasty, next time I will add corn starch.

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jennymitch

Cooking Level: Intermediate

Home Town: Farmingville, New York, USA

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Reviewed: Mar. 19, 2009

The final result was fantastic! The whole family gave this a 5 plus rating. I used real maple syrup, I did have a problem with the sauce thickening. After the chicken cooked in it for 10 minutes, I removed the chicken from the pan, took out a couple of tablespoons of the sauce added about a tablespoon of cornstarch to that mixed it together (to avoid lumps) and poured it into the frying pan, I cooked it on med/high with a good boil going for another 10 minutes, it thickened up nicely and I added the chicken back to coat it. Will definetely make again!

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LOVECED

Cooking Level: Expert

Living In: Hauppauge, New York, USA

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Reviewed: Mar. 18, 2009

I absolutely, completely loved this recipe. I had a hard time getting the glaze to thicken (I did use cheaper orange juice and substituted dilluted apple cider vinegar for the dry white wine) so I just added some corn syrup after removing chicken at the end. Everything ended up delicious, served over rice and the rice/glaze combination was wonderful!!! Will cook again!

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jessigrrrl24

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Reviewed: Mar. 18, 2009

This is a great recipe, but needs a little work. As many others said, the sauce didn't thicken. I think it needs some corn starch (which I didn't have.)I loved the flavors though! I will make this again.

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Blestmom4

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Mar. 18, 2009

Delicious! I didn't have white wine on hand so I omitted it. Sauce did stay a little thin, but it was great over rice.

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missjey

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Reviewed: Mar. 18, 2009

This recipe is so amazing! My wife and kids love it! And it makes my wife love me!

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B&L's Finest

Cooking Level: Intermediate

Home Town: Plainfield, New Jersey, USA

Living In: New Brunswick, New Jersey, USA

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Reviewed: Mar. 18, 2009

This recipe was so easy to follow and came out great. I made it for a luncheon with simple changes. I cut up the chicken breast into chunks and then prepared as directed. During the last 10 minutes I added a 5 oz bag of frozen sliced tri-color bell peppers. It made for a beautiful presentation when served over brown rice. Would definitely make again. Thanks.

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TEN2THEPIT

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Reviewed: Mar. 17, 2009

WOW! this recipe sounded a bit odd when i read it but i took everyone's advice and gave it a try.i have an 8 year old and a very picky 10 year old,not to mention my picky husband.they ALL LOVED IT!they all want me to make it again soon and i will. it was great, not to hear "dinner is gross"!the only thing i did different was to exchange the wine for chicken broth and at the end remove chicken; add about a tablespoon of cornstarch into about 3 tablespoons of cold water and then added it to the boiling orange-maple sauce to thinken it. then put the chicken back in to serve.THIS IS GREAT!THANK YOU for the recipe!

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m. doutrich

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Reviewed: Mar. 11, 2009

So yummy! The flavors blended really well, but I couldn't get the glaze to thicken up at all, even after 10 more minutes before I put it over the chicken. Not a big deal, just what happened. Will definitely make this again.

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