Orange Dijon Chicken



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Serves
4
Prep
25 minutes
Cook
10 minutes
Orange Dijon Chicken

Citrus season is here which means it's time to find some new recipes to incorporate their tangy and delicious flavors into. This orange dijon chicken features grilled chicken with a sauce made from 3 different types of oranges. It makes a perfect holiday-season dish!


Ingredients


For the Chicken:


- 4 boneless, skinless chicken breasts


- 1/2 cup flour


- 1/2 tsp black pepper


- 1/4 tsp cayenne pepper


For the citrus sauce:


- 2 leeks


- 2 Cara Cara oranges, juiced


- 2 navel oranges, juiced


- 1 Cara Cara orange, segmented


- 1 navel orange, segmented


- 1 blood orange, segmented


- 1 tbsp olive oil


- 1 tbsp butter


- 1 cup low sodium chicken broth


- 3 tbsp vermouth


- 2 tbsp whole-grain Dijon mustard


- 1 tbsp honey


- 1 bunch thyme sprigs


- 1 tbsp cornstarch


- 1 tbsp water


Directions


For the Chicken: 


1. In a shallow bowl or pan, combine the flour, salt, pepper, and cayenne. Whisk to combine.


2. Pat the chicken dry with paper towels and dip them into the flour mixture to coat them completely.


3. Add olive oil to the skillet and heat over medium-high heat.


4. When the oil is hot, add the chicken and cook for about 4-5 minutes before flipping the chicken with a pair of tongs.


5. Continue to cook for 3-4 minutes, then transfer the chicken to a rimmed baking sheet.


For the citrus sauce:


1. Slice the leeks in half lengthwise, then cut into 1/2" pieces, crosswise


2. Transfer leeks to a large bowl filled with cool water and swish vigorously to loosen any dirt or debris trapped between the layers


3. Lift the leeks out of the water and transfer to a salad spinner. Spin dry and set aside


4. After chicken has been cooked and placed on a baking sheet, turn the head town to medium and add butter to the skillet.


5. Stir the leeks into the butter to coat. Cover the skillet with the lid and cook for 4-6 minutes, stirring occasionally until the leeks are softened and translucent


6. Stir in the mustard, honey, thyme, broth, orange juice, and vermouth. Then, turn up the heat to bring the sauce to a boil.


7. Transfer the chicken to the pan and nestle them down into the sauce. Cover and cook for 5-8 more minutes until the chicken is cooked through.


8. Mix the cornstarch and water together to form a slurry and stir into the sauce. Let it come to a boil and cook for one minute. The sauce will thicken.


9. Stir in the segmented oranges to warm them through


10. Serve with cooked orzo or egg noodles.


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