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: 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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JUSTJACKIE

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2006

Fantastic! Just finished it and it is a very good dish. The maple syrup adds a nice sweet subtle flavor that is very unique and very welcome. Would be very good with rice (sticky rice) and steamed green beans. This will be made again and again!

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Pilot Mills

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 15, 2006

I'm the originator of this recipe - glad people like it! Just a note - I *NEVER* use "maple-flavored syrup" - the folks at AllRecipes must have changed the original recipe I sent them. Always, always, ALWAYS use real maple syrup.

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LINDA W.

Cooking Level: Expert

Living In: Woburn, Massachusetts, USA

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Reviewed: Jul. 5, 2006

This recipe was fantastic! I followed the recipe to the letter and I have no complaints whatsoever. As to the sauce consistancy, I have a child and maybe since I wasn't as attentive to cooking dinner, the sauce thickened! This recipe is definately a keeper.

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Weestra

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Reviewed: Jun. 26, 2006

This recipe is always a hit, though I like letting the glaze thicken more than the given 5-6 minutes would suggest.

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N. Aaronson

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Reviewed: Apr. 4, 2006

This was a great recipe! I used blood oranges instead of regular oranges.. and I also used 100% maple syrup from a jar.I also added a bit of orange zest for a extra kick. I served it over herbed coucous.. and my husband just loved it. I did add a tablespoon of cornstarch to help thicken.. and it worked out great. Thanks! we'll make this again for sure.

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Skipper

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Reviewed: Feb. 5, 2006

We really enjoyed this one! We cut the maple syrup down to 1/4 cup and it was still so flavorful. The sauce wasn't as thick but was still thick enough to coat and not runny. We also omitted the butter. We really loved this recipe!

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NAPARKER

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Reviewed: Jan. 29, 2006

I decided to try something different for dinner, and I'm glad I did! Eveyone loved how sweet and savory it was, and it was so easy! If the souce got too runny I just added a bit of cornstarch and it turned out perfect.

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camp0433

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 30, 2005

Had trouble getting a good glaze consistency, but the taste was excellent.

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pistachio

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Reviewed: Dec. 10, 2005

Really good. Only change I made was to substitute Marsala since we are not white wine drinkers but I always have Marsala on hand. Good, quick recipe. The kids loved it.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 27, 2005

Definitely a keeper! This recipe is fantastic. I followed to to the letter and it was wonderful. Very easy to make and delicious. I did not add cornstarch to the sauce and it still came out nice and thick. Maybe it was the cooking time. In any case, a wonderful blend of flavors. Thanks for the recipe!

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COURTNEYSUNSHINE

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2005

This recipe is pretty good. Very easy to make, and the flavor is very light/subtle, not overpowering, but good. The chicken breasts turned out very moist, but that was probably due to the very liquid-ey sauce. I added some cornstarch like some of the other reviewers suggested but it didn't work to thicken it. Even though I would have liked to have some thick sauce to put on the chicken it was okay without it. I let the chicken bask in the rosemary, salt and pepper for an hour or so and that turned out great, since I like rossemary on chicken. Served it with some brown rice pilaf and broccoli. Yum.

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sam

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

Living In: New York, New York, USA

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Reviewed: Nov. 4, 2005

This is a great recipe. We served it for some friends and at the first bite they demanded the recipe, instant hit. I would definately recommend this to anyone. We didn't use a lot of rosemary and no butter, but it was still wonderful!

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val

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Reviewed: Nov. 1, 2005

This was easy and delicious! I used chicken tenders and made a large batch for a dinner party. It served beautifully.

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MEHRIDITH

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Reviewed: Nov. 1, 2005

I made this last nite and did everything it said and the sauce was abit runny. The taste overall was good. I had to use abit more rosemary for the chicken. My fiance liked the taste.I think next time I will let the sauce get thicker before adding to the chicken.

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SASSY40

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Reviewed: Sep. 22, 2005

This chicken was fantastic!

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Jenn Sutton

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Reviewed: Sep. 6, 2005

Extremely delicious! I really enjoyed this dish. I highly recommend it. Was easy to prepare and VERY tasty!

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Christine Cook

Home Town: San Pedro, California, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 1, 2005

This was a very nice chicken dish. The presentation was very nice. I did make some changes. I used only 1/4 C maple syrup, 1/2 lime, 1 tsp. dried rosemary and no olive oil or butter. I just used spray oil for the chicken. I also had to use about 1/2 tsp. of cornstarch mixed with a few tbl. of water to thicken the sauce before serving.

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LADYSIMMONS21

Cooking Level: Expert

Home Town: Panama City Beach, Florida, USA

Living In: New Britain, Connecticut, USA

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Reviewed: Aug. 16, 2005

I was really in the mood for a rosemary chicken recipe. This really hit the spot. I enjoyed the marinade quite a bit. It wasn't overpowering and it really meshed well with rosemary. If you are a citris and rosemary lover, this recipe is a sure thing to try.

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REBECCA70111

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Reviewed: Aug. 12, 2005

I didn't have fresh rosemary so I used dried. I liked the way the rosemary flavored the chicken, but the chicken was pretty dry. Also, even after adding cornstarch, the sauce was very thin. If you make it, don't cover the dish while cooking as it adds moisture. The sauce was ok. Not a keeper.

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