4 boneless skinless chicken breasts
2 tbsp olive oil
3 tbsp balsamic vinegar
150ml/¼ pint fresh orange juice
150ml/¼ pint chicken stock
2 tsp chopped fresh rosemary leaves
1 tsp light muscovado sugar
knob of butter
orange segments and fresh rosemary sprigs to garnish
boiled rice and green salad to serve
Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper.
Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt.
Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.
Recipe from Good Food magazine