Dill Orange Honey Mustard Chicken Recipes

ORANGE-MUSTARD CHICKEN RECIPE

Steps:

• Preheat your oven to 400 F. Season each chicken breast with sea salt and freshly ground black pepper, and place in a baking dish. In a bowl mix together the orange zest, orange juice, onion, and raw honey. Pour the liquid into a saucepan and bring to a boil over a medium-high heat. Lower the heat and simmer for 5 to 6 minutes. Remove the pan from the heat, and whisk in the whole-grain and the Dijon mustards. Pour the orange-mustard sauce over the chicken and place in the preheated oven. Bake in the oven for 40 to 45 minutes.

MARION'S CHICKEN IN HONEY-MUSTARD MARINADE

Steps:

• Pre-heat oven to 375°F
• Wash the chicken breast fillets and pat dry. If one side is much thicker than the other you may want to give it a quick pound with a meat mallet (skin-side down) to even it out.
• For the sauce, mix the Dijon mustard, honey, dill and orange zest in a small bowl, stir well.
• Brush both sides of the fillets with the marinade and bake the chicken for 30 minutes.
• Cut the fillets with a sharp knife on the thickest part, if the juices run clear they are done.

DILL ORANGE HONEY MUSTARD CHICKEN

Steps:

• Preparing Honey Mustard sauce Preheat oven to 400℉ (200℃). Combine mustard and honey in small bowl. Stir in grated orange peel and dill. Refrigerate until ready to use. If making only a few pieces then refrigerate in airtight container and use when ready. This low fat recipe stores up to 1 week Line baking sheet with foil. Place chicken on sheet and coat both sides with mixture prepared in step 1. Bake for 30 minutes or until no longer pink inside. Alternate Step: Use skinless chicken breast and bake for a total of 15 minutes turning once at 7 minutes.

CHICKEN IN DILL MUSTARD SAUCE

Steps:

• Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a pie plate or shallow bowl. Pat chicken dry, then dredge legs, 1 at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total. Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.
• Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits. Add broth, mustard, and remaining 1/4 teaspoon salt and pepper. Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes. Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes. Remove from heat and stir in dill, then pour sauce over chicken.

CHICKEN WITH ORANGE MUSTARD SAUCE

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
• Add the onion and garlic to the skillet and cook until the onion is tender. Add 1/2 cup broth and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
• Remove the chicken from the skillet, cover and keep warm. Stir the remaining broth, orange juice and mustard in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is reduced to 3/4 cup. Serve the sauce with the chicken.

GRILLED CHICKEN WITH MUSTARD-DILL SAUCE

Steps:

• Prepare grill.
• Stir together honey, mustards, dill, yogurt, and salt and pepper to taste.
• Pat chicken dry, then brush with oil and season with salt and pepper. Grill chicken on an oiled rack set 5 to 6 inches over glowing coals 1 to 2 minutes on each side, or until just cooked through.
• Serve chicken with sauce.