CHICKEN WITH ORANGE-HERB SAUCE

on

Contributed by Tamalin Christen
  • 4-6 boneless skinless chicken breast halves
  • 1 tablespoon olive oil
  • 1 cup freshly squeezed orange juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons corn starch
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried parsley flakes
Season the chicken with salt and pepper. In a skillet over medium high heat, heat the oil and sauté the chicken for about 3 minutes per side until golden brown. 

In a medium bowl, whisk together orange juice, mustard, cornstarch and herbs. Add mixture to pan and simmer. Simmer for about 5 minutes until sauce thickens and chicken is cooked through. 

Serve with rice and vegetables.



Comments

Post a Comment