Wednesday, January 17, 2007

Chicken With Creole Mustard-Orange Sauce

This dish is adapted from one made with duck at Brigtsen's in New Orleans. I serve it with brown rice and a tossed green salad, although green beans would go well, too.

5 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 cup orange juice
1 cup low-salt chicken broth
1/3 cup Creole or whole-grain Dijon mustard
1 1/2 tablespoons honey
1 1/2 teaspoons hot pepper sauce
Kosher salt
Black pepper
  1. Season chicken on both sides with salt and pepper.
  2. Heat oil in heavy skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side.
  3. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate and cover with aluminum foil to keep warm.
  4. Add mustard, honey, and pepper sauce to skillet. Increase heat and boil until sauce thickens, whisking occasionally, about 7 minutes. Sauce should coat a spoon when ready.
  5. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.
Serves 5. Can be made in 45 minutes or less.

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