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: Dec. 28, 2007

This recipe was well received by my husband and son as well as myself. I did thicken the glaze near the end of the cooking so the glaze covered the finished chicken. Next time I make this, I plan to increase the sauce and drizzle it over certain vegetables. Yum yum Pam E.

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kwalk00

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Reviewed: Dec. 23, 2007

MY family and I really enjoyed this recipe. It was sweet and the glaze really turned out well, although it was a little thin (my bad). Make sure that you save some of the orange juice for the corn starch or it will clump up in the glaze and you will need to strain it out later (a pain in the back). All in alll a great recipe and not as complicated as it looks.

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cmeroar123

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2007

Very good! My husband and I loved it. Definitely add the cornstarch to make the sauce thicker. Try with Bella's Rosemary Red Potatoes since you have the fresh rosemary on hand. It makes a great side dish.

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Dani

Cooking Level: Beginning

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Reviewed: Dec. 8, 2007

This was a pretty tasty change of pace. We will most likely never make it again, as orange juice and maple syrup aren't typically things I have on hand, but it was worth going out to buy those ingredients to make it. I couldn't get the sauce to quite the consistency I wanted, so I added some cornstarch until it had more a jelly-like consistency. I liked it that way, since it stayed on the chicken a lot better than a thinner sauce would have.

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CYNDIDH

Cooking Level: Expert

Home Town: Seneca, South Carolina, USA

Living In: Canton, Michigan, USA

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Reviewed: Nov. 7, 2007

Delicious! Will make again and again.

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recipesampler

Living In: San Jose, California, USA

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Reviewed: Oct. 11, 2007

Oh my goodness... this was wonderful! I have been in a recipe rut lately, and was digging around this site for something different to serve at a girlfriend's dinner to celebrate a birthday. Not only did this sound yummy, but also simple, which would not have me stuck in the kitchen. I made it with sweet potatoes and Brussels sprouts,and it was a HUGE hit. The girls loved it,as did my husband. It made for a beautiful and elegant dinner without hours in the kitchen. This one definitely goes to the front of my cookbook and will be made again and again. Thanks for sharing!

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jeanne

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Reviewed: Oct. 9, 2007

just great! Like others, I would highly recommend using a corn starch slurry to thicken the sauce. I added orange zest, and it was a little bitter, so be cautious on that, if you're going to add.

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LUCKYKEL

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Reviewed: Sep. 4, 2007

I really enjoyed this recipe. It was very easy and fun to cook. I would caution you to not use as much maple syrup as is required in the recipe instead of complimenting the chicken it ended up overpowering it.

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Chef Steph

Cooking Level: Beginning

Home Town: Gilbert, Arizona, USA

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Reviewed: Jul. 1, 2007

Fed to a family/group of seven from teenagers down to a seven-yr-old, and everyone enjoyed this chicken,and this is not an easy-to-please bunch! The glaze was more like a marinade and was not too strong or too sweet.

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KELTICWISH

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2007

i'm a poor college student, so i couldn't fit real maple syrup in my budget, but the chicken was still great! i made the recipe as written, but i think in the future, i'll do as others have done w/ the oj to give it a little more orange flavor

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missbrain

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Reviewed: Apr. 9, 2007

Delicious and simple to make! I thickened the sauce with cornstarch and served the chicken with cous cous and green beans. I will definitely be making this again. Thank you for the recipe!!!

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LoveTo Bake

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Reviewed: Mar. 31, 2007

This was a really nice recipe. After browning, I finished the chicken in the slow cooker, and it turned out just great. I wanted a little more flavor, so I added soy sauce and some seasonings to suit our taste. And I thickened the sauce with cornstarch at the end. Thanks for a great recipe that our family and guests really enjoyed.

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SHURMAY

Cooking Level: Intermediate

Home Town: Zapata, Texas, USA

Living In: Denison, Texas, USA

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Reviewed: Mar. 7, 2007

This recipe is yummy! I modified it slightly by using boneless, skinless thighs. I also used 1/4 C of grade B maple syrup, and about 1.5 T olive oil and a sliver of unsalted butter. Since I used thighs, I covered and cooked them for about 3-4 minutes each side, then took the cover off and cooked five minutes more per side. I took the chicken out and raised the heat to reduce the sauce and it reduced to a wonderful glaze to top the chicken once plated. Thanks for this recipe, I'll definitely be making it again!

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TWONG

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Reviewed: Jan. 11, 2007

This was wonderful and very easy to make. I used fresh orange for the glaze and light syrup. I actually used frozen chicken breast (I will let thaw completely next time) I used a low fat butter I also did not use oil I simply spayed the pan with a cooking spray. I served it with mashed potatoes. Even with these few changes to make it even healthier this was one of the best chicken dishes I have ever made!!!!!!! Wonderfully delicious! Husband loved it, I will make again.

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Laurel

Cooking Level: Intermediate

Home Town: Deer Park, Texas, USA

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Reviewed: Jan. 11, 2007

This a very good recipe< I made it for my family and they just loved it.....

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Patty

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Reviewed: Jan. 7, 2007

A bit too sweet for me.

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HUNGRYJOHN

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Jan. 4, 2007

Absolutely delicious and so simple! I've been trying to find more exciting things to do with boneless skinless chicken breasts and this is exactly what I was looking for! Thanks for sharing it.

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Lisa B.

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Reviewed: Dec. 14, 2006

This chicken was very tasty and very quick and easy to make!!

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CMHR

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Reviewed: Nov. 5, 2006

I used half the syrup, and it came out very well. Will make again!

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MEGYEAH

Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA

Living In: Moon Township, Pennsylvania, USA

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Reviewed: Sep. 7, 2006

Wonderful recipe. The only issue I had with the recipe as written is the glaze needs to be reduced after the chicken is done. I took out the chicken and brought the sauce back up to a boil for about 4-5 minutes until it was a true glaze, then simply spooned it over the chicken.

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