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: Nov. 23, 2008

I made this for my girlfriend and we both thoroughly enjoyed. I followed the directions and even let the glaze cook longer in hopes it would reduce and become a little more glaze like. It did not but it was still very good; made it with rice and used it as a sauce for the rice as well. I will definitely make this again.

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qaz

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Reviewed: Nov. 23, 2008

Excellent, just as it is written. It's pretty sweet, but one of our favorites.

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Carolyn

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Reviewed: Nov. 16, 2008

This was so good! I'm giving it a 5-star rating with a single problem, though. The glaze didn't appear. I even boiled it for 5 minutes more than instructed, and it was still more of a soup. Oh well, it was still good :D

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daveiscool

Cooking Level: Intermediate

Home Town: Carle Place, New York, USA

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Reviewed: Nov. 15, 2008

loved it! didn't have maple syrup so i used golden syrup... awesome with jasmine rice.

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JENELLEBELLE

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Nov. 13, 2008

Wow! This sauce was really tasty. I followed another reviewer's advice to reserve a bit of orange juice to mix with cornstarch and add to the sauce halfway through, but I didn't need nearly as much as suggested and it still thickened up nicely. My only suggestion is to use less butter & oil when cooking the chicken as it seemed a bit excessive.

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icookstuff

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Reviewed: Nov. 6, 2008

This was a really easy chicken dish to make. I used dried rosemary because I didn't have fresh. Like several other reviewers, I found the glaze was pretty thin, but I took the chicken out of the pan then turned up the heat to thicken the glaze. I turned out great and everyone loved this dish. I made a rice pilaf to go with it and the glaze was good on the rice too. I'll make this again.

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PATLEROUX

Cooking Level: Expert

Living In: Carson City, Nevada, USA

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Reviewed: Oct. 31, 2008

Best Chicken Dish EVER!! Seriously, my husband asks for this dish at least once a month, and the best part is that it's so easy to make. I always make it when we have guests because the chicken tastes so juicy and makes me look like a more amazing cook then I actually am.

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Charlotte

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Reviewed: Sep. 10, 2008

I used the basic guidelines of this recipe to make my own version and my husband and I LOVE it! I make it ALL the time. I boil in a sauce pan the orange juice and white wine for 5 minutes then add the maple syrup and boil for another 5 minutes. Then I add the chicken cut up into bite size pieces and cook the chicken (stir-fry style). I add a tbsp. of soy sauce and more wine, maple and orange juice as needed! This is awesome!

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Larissa

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Yakima, Washington, USA

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Reviewed: Sep. 5, 2008

Great Recipe. I didn't follow it exactly, due to what I had on hand. I substituted apple juice for the wine, and basil for the rosemary and it still came out delicious. Can't wait to try it again with the correct ingredients.

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Priscilla

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 15, 2008

I loved loved this recipe i used fresh oranges about 3 and a half of a grapefruit juiced it, pour it into a sauce pot didn't have any white wine so i used 1/2 soy sauce and 1/4 cup red wine viegar boiled it.Add some zest of the orange in the pot about 2 tsp add the pure maple syrup but only 1/4 cup and 2 Tsb of brown sugar a dash of lemon juice.Let it simmer.Season my chicken breast halves with garlic and complete sesoning and rosemary.Sauteed in butter for 4 minutes on both sides .When the glazed wouldn't thicken up i add 2 Tsp of corn starch whisking it frequently.When it thicken somewhat i poured it unto my chicken breast in let it cook probably 5 minutes more.It's so wonderful i cooked the chicken noodles stir fry with this .This was so yummy a must try

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CityGirl6969

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 10, 2008

Honestly, this was not what we were hoping for. I'm not very picky at all, but the sauce tasted really strong and had a peculiar flavor that was not pleasant, and we ended up just throwing it out.

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Julie Ledford

Cooking Level: Expert

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Reviewed: Jul. 5, 2008

I followed this recipe to the "T" and I wouldn't change a thing. The sauce thickens up beautifully if you follow the exact directions. There is no need for flour or cornstarch to thicken it. Just be patient and it turns out perfectly. I served it over rice and we loved it.

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: Jun. 30, 2008

Like other reviewers, the "glaze" was not a glaze at all - more like a broth. I followed the directions exactly, using real maple syrup, and even tried adding a tablespoon of cornstarch during the sauce reduction time - to no avail. This was just "ok."

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YOUR MOM

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Reviewed: May 25, 2008

Maybe it's that I need to use fresh-squeezed orange juice? It works well enough as an occasional dinner, but more acid and less sweet would help this dish out a bit.

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Reviewer:

jmoon

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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Reviewed: May 14, 2008

I love this recipe. The sauce is great with rice! I suggest making extra sauce. The sauce never quite thickens but it's still great!

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nlc

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Reviewed: May 13, 2008

Actually a 3.5 as is. It was too mapley! I would make again and cut back on the maple syrup, maybe add orange zest to cut it? Basically good, but need to cut the sweetness. Grilled the chicken rather than fried, don't know if that made a difference, but added a small amount of rosemary, pepper and salt as it would have mixed in if fried.

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acsdeb

Home Town: East Lansing, Michigan, USA

Living In: Houston, Texas, USA

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Reviewed: May 7, 2008

Delicious! Reserved a 1/4 of the orange juice and mixed with 1 tbl. of cornstarch to thicken the sauce.

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danisams

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Reviewed: Apr. 29, 2008

This recipe had great flavors, but I was disappointed with the glaze. I felt like i kept it on the stove forever and it just wasnt thickening. I got so anxious to eat it that i pulled it off the stove before it got glaze-like. Still good, but next time will add some cornstarch or flour to help the process along.

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Ballerina cook

Cooking Level: Intermediate

Home Town: West Dundee, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 29, 2008

was really tasty!!!!! and easy. made a bit more sauce while the other sauce was cooking on the chicken and add cornstarch to it to thicken up. Took out the chicken and combined the sauces and cooked til got a glaze bit more cornstarch.

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