Skillet Chicken Breasts In Orange Mustard Sauce Recipes

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.

CHICKEN BREAST IN ORANGE SAUCE FOR 2

Steps:

• Preheat oven to 350°F.
• Place chicken breast halves in a 1 quart baking dish.
• In a small bowl, combine orange zest, orange juice, wine, brown sugar, mustard and ginger. Drizzle over chicken.
• Cover and bake for 20-30 minutes or until chicken is no longer pink in center (180-190ºF on a meat thermometer). Don't overbake!
• Remove chicken to serving dish, cover and keep warm.
• Pour pan juices into a small saucepan.
• In a small bowl, blend cornstarch & water till smooth.
• Add to juices in saucepan and cook over low heat until it starts to thicken.
• Spoon sauce over chicken and serve.

CHICKEN BREASTS WITH ORANGE GLAZE

Steps:

• Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
• While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
• Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
• To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.