Rosemary Chicken with Maple-Orange Glaze

Rosemary Chicken with Orange-Maple Glaze

*This recipe only yields 1 protein for each serving. You can choose to double the protein amount or add an additional protein serving to create a 2 protein per serving meal!*
Makes: 4 servings
Serving Size: 3oz chicken
Each serving contains: 1 protein, 0 carbs, 0 veg, 0 fat

Ingredients:

• ½ tbsp. chopped fresh rosemary
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 2 (6oz) boneless, skinless chicken breast halves
• 1/4 cup dry white wine
• 1/2 cup orange juice
• 1 Tbsp pure maple syrup
• ½ Tbsp. butter
• ½ Tbsp. olive oil

Directions:

1. Stir together rosemary, salt, and pepper in a small bowl. Rub mixture on both sides of chicken breast.
2. Bring wine and juice to a boil in a saucepan over medium-high heat. Reduce heat to medium, but keep high enough to continue a low boil, stirring occasionally, 5 minutes. Stir in maple syrup and continue boiling, stirring frequently, until reduced to ½ cup, about 5 minutes.
3. Melt butter with oil in a large, heavy skillet (with a lid) over medium-high heat until foam subsides. Brown chicken, turning once, about 2 minutes per side (reduce heat if chicken is browning too quick). Add orange-maple glaze to skillet (mixture will bubble and boil). Reduce heat to a simmer, cover and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees, about 8 minutes. Turn chicken in pan sauce to coat, then transfer to a platter and let rest for 5 minutes.
4. Pour any meet juices accumulated on platter into pan sauce and boil over medium heat until thickened slightly, about 1 minute. Pour sauce over chicken