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: Feb. 24, 2008

I just started cooking so I go on here to get ideas of things to cook. I must say this is one of my most favorite chicken recipes. I followed everything to the T and it came out great!

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Reviewer:

Erica

Cooking Level: Beginning

Home Town: Waskom, Texas, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 20, 2008

This was yummy!!! My hubby, 6yo and 2yo gobbled it all up! I substituted chicken broth for the white wine as I didn't have that, and used thighs instead if breasts (we love thighs). I served it with wild rice and green beans. We will have this again and again and

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krollins

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Reviewed: Feb. 15, 2008

Absolutely outstanding! I didn't have any fresh rosemary so I used dried rosemary from last summer's garden that I ground up into a powder with a mortar and pestle. One suggestion is that you may need to adjust the cooking time based on the size of the chicken breasts. The frozen, individually packed one's probably don't need to be cooked as long as this recipe calls for - you risk making them dry and rubbery.

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RandyRandy

Cooking Level: Expert

Home Town: Hobart, Oklahoma, USA

Living In: Midlothian, Illinois, USA

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Reviewed: Feb. 11, 2008

My teenage son and I loved this recipe. It was quick, easy and yummy. Served it with steamed carrots which went well with the maple flavor. Leftovers made a nice lunch today.

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Reviewer:

Ellen

Cooking Level: Intermediate

Home Town: Southborough, Massachusetts, USA

Living In: North Kingstown, Rhode Island, USA

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Reviewed: Feb. 11, 2008

Delicious.

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camgo

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Reviewed: Feb. 10, 2008

I didn't have any rosemary handy, but I otherwise made this recipe to the letter. It comes out very good, but it takes a bit longer than specified for the sauce to really make a glaze.

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TheVishual

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Reviewed: Feb. 9, 2008

This was perfect! We made Lipton's Chicken flavored rice with it and a mixed green salad. Yum! I will make it again!

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SAHWUL

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Reviewed: Feb. 8, 2008

Delicious! I followed the directions to a T. I was afraid that it might be too maple-y or too orange-y but the proportions were perfect. Fast, easy and tasty!

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DMJORDAN

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 7, 2008

This was absolutely delicious. The only change I made was to use real maple syrup. I also used fresh squeezed orange juice. Fabulous, easy recipe! Thanks!

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ADOE

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Kennebunkport, Maine, USA

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Reviewed: Feb. 5, 2008

The food was outstanding, thank you. I am a cook in the US Army and were going to cook this on our valentine,s day meal. If your glaze is to thin then use real maple syrup. Not just flavored.Thank you its great!!

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daddy1

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Reviewed: Feb. 4, 2008

it was pretty good.. it gave me some ideas for the next time i make it.. i think i will cut down on the rosemary was a little to overpowering for me.:) kids and hubby ate it and felt the same way i did about it. the glaze was good..

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Reviewer:

shauna roschelle

Cooking Level: Intermediate

Living In: Anthem, Arizona, USA

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Reviewed: Jan. 30, 2008

Absolutely delicious and quite easy to prepare. I made the recipe exactly as stated, no substitutions, and it was a winner. My husband loved it. I'll definitely be making this again. I served it over couscous with steamed vegetables on the side-- quick and easy enough for a weeknight meal, but with lots of flavor and a nice presentation.

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SCARLETT74

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jan. 27, 2008

I LOVED it!!!!! Very delicious and it even tasted just as good as leftovers!!! YUM.

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Charmed

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2008

tastes great and so easy to make! i just find it easier to sprinkle the spices a little more generously on the chicken itself in the pan. i also like to cook the chicken a little longer and hotter in the orange-maple syrup so it soaks into the meat better.

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vikingrid53

Cooking Level: Expert

Home Town: Fargo, North Dakota, USA

Living In: Fergus Falls, Minnesota, USA

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Reviewed: Jan. 17, 2008

Oh my gosh this is SO GOOD! I found that I should have made double the amount of chicken, because my family couldn't get enough of it. It has been requested from my 2 kids who are opposite on everything they love. I followed the advice of one of the other reviewers. I reduced the orange juice to 3/4 Cup, divided. I went ahead and added 1 Tblsp cornstarch to 1/4 C orange juice, and added that mixture to the glaze sauce simmering on the stove once I flipped the chicken over. I boiled it for about 3-5 minutes more, and the glaze thickened up beautifully. :D The glaze could actually work with 4-6 chicken breasts with this reduction depending on the size of the breasts. Lastly, I served this with white rice, green peas, and finished it off with a Chocolate Pudding Cake (served with vanilla ice cream) from this website. Enjoy!

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Karin B.

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Dallas - Ft. Worth, Texas, USA

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Reviewed: Jan. 14, 2008

This was a sinfully great dish! made some small changes however. I used Marsala (it's what I had on hand). I also added a little raw honey, just to thicken and sweeten, because I used real maple syrup. Also once the chicken was completly cooked through I removed it from the pan and scliced it in thin strips then placed it back in the pan to soak up the juices, and toped it on some white rice. I will say that I have made this recipe more than once and have made it just as the breast with other sides, and my whole family agrees, it's better on white rice. I'm also willing to bet some cashews would be nice with it! Over all a fantastic recipe! Will eat over and over!

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ElectraLeslie

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Reviewed: Jan. 14, 2008

I made this last night for my husband who is a VERY picky eater...he loved it and so did I!! Very tasty sauce!! I used real maple syrup and I only had on hand a reisling wine, which also worked well.

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