Chicken in Orange Sauce
- Ready In:
- 4 teaspoons sharp mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons olive oil
- 1⁄2 onion, grated
- 1⁄4 cup orange juice
- 2 lbs boneless skinless chicken breasts
- 3⁄4 cup orange juice
- 1⁄4 cup brown sugar
- Mix the together the first 6 ingredients then smear all over the chicken pieces. Marinate for 1 hour in the refrigerator.
- Preheat the oven to 400 degrees.
- Place the chicken with marinade in one layer on a baking pan. Pour another 3/4 cup of orange juice over the chicken. Roast in the oven for 15 minutes, basting occasionally with the juice.
- Stir the brown sugar in the juice mixture. Turn the chicken over & continue to roasting & basting until the chicken is tender. (around 15 minutes).
- Place the chicken into a shallow serving bowl & cover to keep warm.
- Pour the pan juices into a saucepan. Bring to a gentle boil & let the juice reduce to a thick sauce, stirring occasionally.
- Spoon part of the sauce over the chicken. Pour the rest into a sauceboat to be used at the table.
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Warning! This chicken is EXTREMELY moist! I didn't even marinate before baking, just added the ingredients and put it straight into the oven. The sauce (or glaze), which is made up of mustard (we used a combo of yellow and spicy brown), OJ, and onion (we used dried) creates a wonderful and very flavorful sauce that during dinner, we pondered having this over a bed of salad greens and the sauce as dressing... and that's exactly how we'll serve it next time. Perhaps add some dried cranberries in there too. :)Thanks Nasseh, for posting such a simple and versatile recipe that produces a VERY tender & VERY moist chicken! We love it!