Rosemary Chicken with Orange Maple Glaze

1 cup orange juice
1/2 cup chicken broth
1/2 cup maple syrup
2 teaspoons chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon pepper
4 boneless, skinless chicken breast halves
1 tablespoons olive oil
1 tablespoon butter

Combine orange juice, broth, and maple syrup in a small sauce pan. Bring to a boil. Reduce heat slightly, boiling gently for about 10 minutes, until reduced, thickened, and glossy. Set aside.

While sauce is reducing, mix together the rosemary, salt, and pepper in a small bowl. Rub mixture on both sides of chicken breasts.

Melt butter and olive oil together in a large skillet over medium-high heat. Add chicken breasts, and cook until lightly browned on both sides. Pour orange-maple glaze over the chicken and reduce heat to a simmer. Continue cooking chicken, basting with sauce occasionally, until cooked through and sauce is thick.