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1.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. 2.In A Small Bowl Mix Together The Rosemary, Salt And Pepper. Rub Mixture On Both Sides Of Chicken Breasts, And Set Aside. 3.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.
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