Prep 5 mins
Cook 10 mins
We eat a lot of chicken and I am always looking for a new and different way to prepare. This is quick and easy and the smells coming from the kitchen will bring the family running. This recipe is courtesy of Robin Miller.
- salt & freshly ground black pepper
- 1 tablespoon olive oil
- 6 boneless skinless chicken breast halves (about 5 ounces each)
- 1 cup orange juice
- 2 teaspoons Dijon mustard
- 2 teaspoons cornstarch
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Heat oil in a large skillet over medium-high heat. Season both sides of chicken with salt and black pepper. Add chicken to pan and cook 3-5 minutes per side, until golden brown.
- In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage. Add mixture to pan and bring to a simmer.
- Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through.
- Serve chicken breast halves with all of the sauce.
This was good. The thing that surprised me was how strongly you could taste the Dijon, so next time I would probably decrease that a bit. I used fresh herbs, which was very nice. Thanks for posting.
Good chicken, easy to prepare and a nice flavor. I used my cast iron grill pan to sear the breasts and also used some smoked paprika/dried red pepper spice mix to sprinkle on before searing.
thanks for posting this recipe. i saw robin cooking this and didn't get the chance to write it down. so glad to have the recipe. delish!