So the recipe I made last night from Allrecipes came from the magazine and had different proportions of dry white wine (3/4 cup), orange juice (1/3 cup) and maple syrup (1/4 cup) versus the online version I'm linking to.
Because I like lots of sauce I also added some chicken stock (about 1/3 cup) to the hot pan once I removed the chicken breast and before the glaze went in. One the glaze went it and boiled I added a bit more stock and 1 Tbsp. balsamic vinegar. I also added a slurry of 1 tsp. cornstarch/water to thicken the sauce slightly.
I thought it was a great dish.
http://allrecipes.com/recipe/23813/rosemary-chicken-with-orange-maple-glaze/print/?recipeType=Recipe&servings=4
Because I like lots of sauce I also added some chicken stock (about 1/3 cup) to the hot pan once I removed the chicken breast and before the glaze went in. One the glaze went it and boiled I added a bit more stock and 1 Tbsp. balsamic vinegar. I also added a slurry of 1 tsp. cornstarch/water to thicken the sauce slightly.
I thought it was a great dish.
http://allrecipes.com/recipe/23813/rosemary-chicken-with-orange-maple-glaze/print/?recipeType=Recipe&servings=4