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Chicken in balsamic, orange & rosemary sauce
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- 150ml/ pint fresh orange juice
- 150ml/ pint chicken stock
- 2 tsp chopped fresh rosemary leaves
- 1 tsp light muscovado sugar
- knob of butter
- orange segments and fresh rosemary sprigs to garnish
- boiled rice and green salad to serve
Directions:View on BBC Good Food
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