Rosemary Chicken with Orange-Maple Glaze

Bring orange juice and wine 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 to 6 minutes stirring frequently until glossy and just slightly thickened. Set aside.

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

Melt butter and olive oil in a large skillet over medium high 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 let cook for another 10 minutes basting occasionally until chicken is cooked through and sauce has turned into a rich thick glaze.