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Main dishes

Skillet Chicken Breasts in Orange-Mustard Sauce

photo by:kraft
Chicken breasts cook up juicy and flavorful in this easy skillet simmer dish made with dried rosemary leaves, fresh orange juice and Dijon mustard.
time
prep:
35 min
total:
35 min
servings
total:
4 servings

What You Need

1
tsp.  dried rosemary leaves
1/2
tsp.  paprika
1/4
tsp.  ground black pepper
4
small  boneless skinless chicken breasts (1 lb.)
1
Tbsp.  oil
1
tsp.  zest and 1/2 cup juice from 1 orange
4
tsp.  GREY POUPON Dijon Mustard
1
Tbsp.  brown sugar
2
tsp.  cornstarch

Make It

MIX seasonings; rub onto both sides of chicken breasts. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 to 5 min. on each side or until lightly browned on both sides. Meanwhile, mix orange zest, juice, mustard and sugar until blended.

ADD orange juice mixture to skillet. Bring to boil; cover. Simmer on medium-low heat 5 to 6 min. or until chicken is done (165ºF). Remove chicken from skillet, reserving sauce in skillet; cover chicken to keep warm.

REMOVE 2 Tbsp. sauce from skillet; mix with cornstarch until blended. Return to skillet; cook on medium heat 3 to 5 min. or until thickened, stirring constantly. Serve spooned over chicken.

Kraft Kitchens Tips

How to Grate Citrus Peel
Always wash and dry citrus fruit before grating. Move the whole fruit up and down on the side of the grater with the smallest holes to remove ONLY the surface of the fruit peel. (The inner white part is bitter.) Continue to grate the fruit until you have the desired amount of grated peel, rotating the fruit on the grater as necessary. Use a pastry brush or old clean toothbrush to aid in cleaning grater.
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