Pan Seared Chicken Breasts with Rosemary-Balsamic Glaze
Serves 4
The glaze in this recipe elevates a chicken breast from every day to elegant, yet the entire dish can be prepared in less than 30 minutes.

1 cup orange juice
1 cup balsamic vinegar
1 tablespoon whole fresh rosemary leaves
2 tablespoons extra virgin olive oil
4 boneless chicken breast halves, seasoned with salt and pepper

Combine orange juice, vinegar and rosemary in a small saucepan and simmer uncovered on low until reduced by half and thickened slightly. Remove from heat, strain into serving dish. Discard rosemary. While glaze is reducing, heat a large skillet over medium high heat. Add olive oil and chicken breasts and cook until browned on one side, about 3 minutes. Turn chicken, adding more oil if needed and cook for 3 minutes to brown the second side. Add ¼ cup water and quickly cover the skillet to trap in the steam. Reduce heat to low and cook until chicken is done, about 5 minutes. To serve, slice chicken breasts and serve on top of rice, potatoes, or pasta. Drizzle glaze on top or serve on the side. Garnish with rosemary sprigs or orange slices.