I started out with frozen chicken breasts (apparently I have issues with prior planning!) and used a yellow onion. I put the chicken in the skillet and cut it up as it cooked. I thought it was good and my husband really liked it. I'll have to make it again and see if the kids like it next time.
Chicken Breasts with Orange Sauce
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Amount per serving
- Calories: 316
- Fat: 13g
- Saturated fat: 5g
- Protein: 40g
- Carbohydrate: 8g
- Fiber: 0.0g
- Cholesterol: 114mg
- Sodium: 533mg
- 1 tablespoon plus 1 tsp. vegetable oil
- 4 boneless, skinless chicken breast halves, about 6 oz. each, trimmed and pounded to 1/4-inch thickness
- 1 shallot, finely chopped
- 1 cup orange juice
- 1/2 cup low-sodium chicken broth
- 2 teaspoons Dijon mustard
- 1 tablespoon finely chopped fresh parsley
- 2 tablespoons unsalted butter
- 1. Warm 2 tsp. oil in a large nonstick skillet over medium-high heat. Season chicken with salt. Cook 2 breast halves, turning once, until browned and cooked through, 6 to 8 minutes total. Transfer to a plate and cover with foil to keep warm. Repeat with remaining oil and chicken.
- 2. Add shallot to pan and cook, stirring, until softened, about 30 seconds. Add orange juice and broth and bring to a boil, stirring to scrape up browned bits from bottom of pan. When mixture boils, lower heat and simmer until reduced and thickened, about 5 minutes. Remove from heat and whisk in mustard, parsley and butter. Season with salt. Pour sauce over chicken and serve.
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