MAPLE-GLAZED CHICKEN
This one-pan dish is filled with the flavors of fall. Maple syrup adds sweetness and depth to the tangy cider-infused glaze that coats tender pan-roasted chicken, apple wedges and shallots.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
- Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
- Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.
Nutrition Facts : Calories 553, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 119 milligrams, Sodium 373 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 42 grams
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.
Provided by LINDA W.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
- In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
- Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 33.9 g, Cholesterol 83.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 5 g, Sodium 414.3 mg, Sugar 28.9 g
ORANGE-MAPLE GLAZED CHICKEN
Pick up a medium-size orange for the zest and juice in this tasty chickenrecipe that creatively combines citrus with maple syrup and balsamic vinegar. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange zest. Remove from the heat; set aside., Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with orange juice mixture.
Nutrition Facts : Calories 240 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 508mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
BALSAMIC ORANGE MAPLE GLAZED CHICKEN
This recipe for Balsamic Orange Maple Glazed Chicken is a definite keeper! It is very easy to make and is jam packed with flavor!
Provided by Karin and Ken
Categories Main Course
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees.
- Prepare a rimmed baking sheet with cooking spray.
- Place chicken breasts on your prepared pan.
- In a small saucepan, over medium to medium high heat, combine orange juice, maple syrup, balsamic vinegar, Dijon or yellow mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Bring mixture to a boil and simmer until liquid is reduced to 1 cup, about 7 minutes.
- Add basil and orange peel. Remove from the heat and set aside.
- Coat chicken with remaining salt and pepper.
- Bake in oven for 45 minutes, basting as frequently as possible. We try and baste about every 10 minutes. Totally worth it! Serve and enjoy!
HAPPY ORANGE MAPLE CHICKEN
I decided to make a sweet chicken dish. I had just made a wonderful "Boozy Maple" chicken recipe that I got from a fellow 'Zaar-ite...( Thank you Mirj!!) and I wanted to tweak it some. So I decided to use maple syrup and orange juice (in place of the booze in the other recipe). It worked out just fine!I had time to let them marinate for an hour before cooking, but I believe it would be fine just baking it without the marinating time. You could also use any other chicken or turkey that you like.
Provided by Saralaya
Categories Chicken
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 3
Steps:
- preheat oven to 400 degrees F.
- rinse chicken breasts and pat dry.
- mix together 1/2 cup fresh orange juice and 1/2 cup real maple syrup.
- if you have time, put the chicken in a plastic ziploc bag, pour in the mixture and let sit for an hour.
- put the chicken in a pan, pour the juice / syrup mixture over the chicken.
- cover and bake for about 35 minute.
- uncover and bake for another 5- 10 min or until done.
MAPLE SYRUP ORANGE CHICKEN
Make and share this Maple Syrup Orange Chicken recipe from Food.com.
Provided by Sassy in da South
Categories Whole Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Line a 9 x 13-inch baking pan with nonstick foil.
- Place chicken quarters skin-side up on the prepared pan.
- Remove the zest from the orange with a grater, then juice the orange.
- Whisk together orange zest, orange juice, butter, maple syrup, onion powder, and salt.
- Brush orange mixture over the chicken pieces.
- Bake 45 to 50 minutes, until done, basting midway with drippings.
Nutrition Facts : Calories 775.3, Fat 52.2, SaturatedFat 18.9, Cholesterol 217.7, Sodium 716.8, Carbohydrate 30.7, Fiber 0.9, Sugar 26.9, Protein 44.5
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.
Provided by LINDA W
Categories Skillet Chicken Breasts
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
- In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
- Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 33.9 g, Cholesterol 83.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 5 g, Sodium 414.3 mg, Sugar 28.9 g
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- To make the sauce, combine the orange juice, orange zest, and maple syrup in a bowl. Stir until well blended and reserve for later.
- Brush each breast with the olive oil, followed by the thyme leaves, and salt and pepper, to taste. Put the chicken into a gallon-sized Ziploc freezer bags, press the air out, and seal it. Place on a cutting board and roll a rolling pin over the chicken to flatten to about a ½-inch thickness.
- Fill a charcoal chimney with briquettes, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of the grill and spread evenly. For a gas grill, preheat on medium-high heat.
- Grill the chicken for 2 minutes; turn over and grill for 2 more minutes. Before turning again, brush the top side with three-fourths of the orange-maple syrup sauce, flip, and then brush the other side and grill for 2 more minutes.
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