Maple-Orange Sauced Chicken Breasts
My Island Bistro Kitchen: 
4 servings
  • 4 boneless, skinless chicken breasts (apx. 2 lbs)
  • salt and pepper
  • olive oil
  • 1½ tsp garlic, minced
  • ⅓ cup onion, finely chopped
  • 2 tbsp fennel, finely chopped
  • ⅓ cup orange juice
  • ½ tbsp grated orange rind
  • 1¼ cups chicken stock (reserve ¼ cup)
  • ½ cup PURE™ Maple Gastrique
  • 1 tsp ground ginger
  • ⅓ cup orange marmalade
  • 2 tbsp cornstarch (mixed with the reserved ¼ cup cold chicken stock)
  1. Salt and pepper both sides of chicken breasts.
  2. Over medium-high heat, heat olive oil in large frying pan.
  3. Add the chicken breasts and quickly brown 2-3 minutes on each side, turning once.
  4. Transfer chicken breasts to heat-proof plate and tent with tin foil to keep chicken warm.
  5. Reduce heat to medium-low and sauté the garlic, onion, and fennel, just until onion is transparent, adding more olive oil if necessary.
  6. In bowl or large measuring cup, combine the orange juice, orange rind, 1 cup of chicken stock, maple syrup, ginger, and marmalade. Pour into frying pan.
  7. Over medium heat, heat sauce to boiling, then add the chicken breasts, cover, and reduce heat to simmer.
  8. Cook chicken slowly for approximately 10-12 minutes, turning and basting chicken with the sauce 2-3 times.
  9. In small dish, whisk together the cornstarch with the reserved ¼ cup cold chicken stock. Add apx. 1 tbsp of the hot liquid to the cornstarch mixture and whisk well until mixture is smooth. Stir into hot mixture.
  10. Continue cooking chicken, stirring occasionally until sauce is thickened and internal temperature of the chicken breasts reaches 165°F on a meat thermometer.
Recipe by My Island Bistro Kitchen at