Chicken in balsamic, orange & rosemary sauce

• boneless skinless chicken breasts↗4
• olive oil↗2 tbsp tbsp
• balsamic vinegar↗3 tbsp tbsp
• fresh orange juice↗150ml/¼ pint ml
• chicken stock↗150ml/¼ pint ml
• chopped fresh rosemary2 tsp tsp

  leaves

• light muscovado sugar↗1 tsp tsp
• butter↗knob of
• orange↗

  segments and fresh rosemary sprigs to garnish

• boiled rice

  and green salad to serve

Step-by-step instructions

1. 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. 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. 3

   Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.

4. 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.