1 Review

This makes a zingy sauce which we liked alot, but probably next time I'll reduce the mustard by at least 1 TBS as it was the predominating taste. I used two chicken breasts for this recipe, which I chose to pan-fry rather than broil. I made the sauce in the same pan,first removing the chicken, then returned them to the sauce at the stage where you add the last three ingredients to insure they were nicely flavored. A very good dish, thanks for posting.

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FlemishMinx April 21, 2004
Creole Mustard Orange Chicken