Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2/3 cup fresh orange juice
• 2/3 cup chicken stock
• 2 teaspoons rosemary, chopped
• 1 teaspoon light brown sugar
• 1/2 ounce butter
• salt and pepper

Instructions

1. Put the chicken between pieces of plastic wrap and flatten slightly by bashing with a pan.

2. 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.

3. Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt.

4. Bring to the boil, lower the heat and bubble gently for 15 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.

5. Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.

6. Put the chicken in a serving dish, spoon the sauce over and garnish with orange segments and rosemary sprigs if you wish.

7. Serve with rice and a crisp green salad.