Chicken breasts cook up juicy and flavorful in this easy skillet simmer dish made with dried rosemary leaves, fresh orange juice and Dijon mustard.
What You Need
Original recipe yields 4 servings
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
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.