Monday, May 09, 2005

Chicken Breasts with Creole Mustard-Orange Sauce

Chicken Breasts with Creole Mustard-Orange Sauce (Adapted from Bon Appétit)

2 large boneless/skinless chicken breasts
salt and fresh ground pepper
1 tablespoon olive oil
3/4 cup fresh squeezed orange juice
3/4 cup chicken broth
1/4 cup grainy Dijon mustard
1 tablespoon honey
1 teaspoon cayenne pepper sauce

Season chicken with salt and pepper.

In a medium skillet, heat oil over medium-high. Add chicken and sauté until both sides are golden, about 4 to 6 minutes per side. Add juice and broth - simmer until the chicken is cooked through, about 3 to 5 minutes. Remove chicken to a plate.

Whisk mustard, honey and pepper sauce into the skillet - increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Place the chicken back into the pan and simmer just until the chicken has heated through. Serve chicken sliced and topped with the sauce.

Makes 2 servings.

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