Chicken in balsamic, orange & rosemary sauce

Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar

  • Takes 25-30 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 259
  • fat 9g
  • saturates 3g
  • carbs 11g
  • sugars 5g
  • fibre 0g
  • protein 34g
  • salt 0.3g


  • 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


  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.

Suggested recipes from this collection...