You will need
- 4 x Jaffa Oranges (2 for juice, 2 for garnish)
- 4 x Boneless Skinless Chicken Breasts
- 4 x Fresh rosemary sprigs to garnish
- 1 x Knob of butter
- 150ml of Chicken Stock
- 2 x TBSP Olive Oil
- 3 x TBSP Balsamic Vinegar
- 2 x TSP Chopped fresh rosemary leaves
- 1 x TSP light muscovado sugar
- 1 x TSP Pepper
- 1 x TSP Salt