Skillet Chicken Breasts In Orange Mustard Sauce Recipes

CHICKEN WITH ORANGE MUSTARD SAUCE

Chicken With Orange Mustard Sauce image

Ordinary chicken gets spruced up when served with this sweet and savory sauce that's as easy to make as it is delicious.

Provided by ElizabethKnicely

Categories Chicken

Time 40m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves or 1 1/4 lbs boneless skinless chicken breast halves
1 large onions, sliced or 1 cup sliced onion
3 garlic cloves, minced
1 cup chicken broth or 1 cup chicken stock
3/4 cup orange juice
2 tablespoons dijon-style mustard

Steps:

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
Add the onion and garlic to the skillet and cook until the onion is tender. Add 1/2 cup broth and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Remove the chicken from the skillet, cover and keep warm. Stir the remaining broth, orange juice and mustard in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is reduced to 3/4 cup. Serve the sauce with the chicken.

Nutrition Facts : Calories 213.6, Fat 7, SaturatedFat 1.2, Cholesterol 75.5, Sodium 325.9, Carbohydrate 9.3, Fiber 0.8, Sugar 5.7, Protein 27.2

CHICKEN BREASTS WITH MUSTARD SAUCE

Chicken Breasts With Mustard Sauce image

Provided by Pierre Franey

Categories dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 skinless, boneless chicken breast halves, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon butter
4 tablespoons finely chopped onion
1/4 teaspoon dried thyme
1 tablespoon red-wine vinegar
1/4 cup dry white wine
1/2 cup fresh or canned chicken broth
2 teaspoons tomato paste
1/4 cup heavy cream
1 tablespoon Dijon-style mustard
2 teaspoons finely chopped parsley, optional

Steps:

Sprinkle the chicken breast halves with salt and pepper.
Heat the butter in a heavy skillet and add the breasts. Cook until browned, about 6 minutes. Turn the pieces and cook about 6 minutes longer.
Remove the chicken pieces to a warm platter and set aside. Add the onion and thyme to the skillet and cook briefly, stirring, until the onion is wilted. Add the vinegar and wine and bring to a boil. Add the chicken broth and bring to a boil. Stir in tomato paste. Cook until reduced by half and add the cream. Bring to a full rolling boil and stir in the mustard. Put sauce through a strainer, pressing to extract as much liquid as possible. There should be about 1/2 cup.
Spoon the sauce over the chicken pieces and garnish, if desired, with parsley. Serve immediately.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 6 grams, Sodium 592 milligrams, Sugar 1 gram, TransFat 0 grams

SKILLET CHICKEN BREASTS IN ORANGE-MUSTARD SAUCE

Skillet Chicken Breasts in Orange-Mustard Sauce image

Chicken breasts cook up juicy and flavorful in this easy skillet simmer dish made with dried rosemary leaves, fresh orange juice and Dijon mustard.

Provided by My Food and Family

Categories Home

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

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