20-Minute Orange Chicken

4-6 chicken breasts
45ml olive oil
45ml balsamic vinegar
150ml fresh orange juice
150ml chicken stock
30ml finely chopped rosemary
30ml sugar
a knob of butter

Place a chicken breast between two pieces of plastic film and flatten it slightly by gently bashing it with the flat bottom of a pan. Flatten all the breasts in this way so that they are slightly thinner and has an even thickness.
Heat the olive oil in a pan over medium-high heat and fry the chicken for 3 minutes before flipping it over and frying for another 2 minutes.
Pour half of the balsamic vinegar over the chicken and add the orange juice and stock to the pan.
Sprinkle the rosemary over and season the chicken with salt.
Bring the mixture to a boil, turn down the heat to a slow simmer and cook for 5 minutes. Spoon the sauce over the chicken while simmering and turn halfway through cooking.
Now stir in the sugar, butter, the remaining balsamic and cook for a few minutes more – you want a reduced sauce that is beautifully glossy.
Serve the orange chicken on couscous to soak up the wonderfully fragrant sauce.

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