Ingredients:
- 1 cup orange juice
- 1/2 cup dry white wine (optional)
- 1/2 cup real maple syrup
- 2 tsp. rosemary
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 4 skinless, boneless chicken breast
- 2 tbs. butter
- 2 tbs. olive oil

Instructions:
1. Bring orange juice to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5-6 minutes, stiring frequently, until glossy and just slightly thickened. Set aside.

2. In a small bowl, mix together the roasemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.

3. Melt butter and olive oil in a large skillet over medium heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.