February 18, 2004

Chicken with Orange-Dijon Pan Sauce

Chicken with Orange Dijon Pan Sauce
modeled on recipe from How to Cook Without a Book

1 TBSP butter
2 boneless chicken breast halves
salt and pepper
flour (for dredging)

Heat 1 TBSP butter in skillet over low heat. While the pan is heating, sprinkle the chicken with salt and pepper and dredge in flour. Just before sauteing, increase heat to medium high. When butter stops foaming and starts to smell nutty, arrange chicken in skillet. Cook, turning only once, about 7 minutes per side. Remove chicken to 250 degree oven.

1/2 cup orange juice
1 tsp dijon mustard
1/2 tsp minced fresh rosemary leaves
2 TBSP butter

Combine juice with mustard and rosemary in same skillet. Reduce liquid to 1/4 cup. Whisk in butter to thicken sauce, and spoon over chicken before serving.

Posted by Jennifer at February 18, 2004 8:54 AM

The rosemary really adds something to the OJ/mustard combination. I think this one's a definite winner. *smile*

Posted by: Michael at February 21, 2004 9:21 AM

Jenn fixed this recipe on a visit to the parents this spring. Joanna picked this as her 15th birthday dinner. It was as good as she remembered. This recipe is easy and very delicious. Chicken breasts were pounded thinner as mine were quite thick. Chicken was very moist, spice balance is perfect, I had only dried rosemary, but used my mortar and pesto to grind, I think it released some more flavor. This recipe is a keeper.

Posted by: Mom at May 16, 2007 11:11 PM

Great recipe , nice and easy. Cooked it for the fam and we had chicken wraps the sauce made them so delicious.

Posted by: Nikki at February 17, 2010 2:35 AM
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