Chicken in balsamic, orange & rosemary sauce

Ingredients

• 4 boneless skinless chicken breast
• 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

  Method

  1. 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.
  2. 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.
  3. Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
  4. 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.
  5. Source: bbcgoodfood.com