Prep Time
15 Mins
Cook Time
15 Mins
4 Servings

How to Make It

Step 1

Trim tops and bottoms off 2 oranges. Using a small, sharp knife, cut off peel, removing as much of the bitter white pith as possible. Working over a bowl, cut in between membranes to release orange segments. Squeeze juice out of membrane and squeeze remaining orange to get 1/2 cup juice. Set aside segments and juice separately.

Step 2

In a large, resealable plastic bag, combine flour, 1/4 tsp. salt and 1/8 tsp. pepper. Add chicken breasts and shake to coat; shake off excess flour.

Step 3

In a large nonstick skillet, heat oil over medium-high heat. Add chicken, skinned side down, and cook for 4 minutes. Turn and cook until chicken is just firm to the touch, about 4 minutes longer. Transfer chicken breasts to a plate.

Step 4

Add onion and wine to pan and cook, stirring, until wine is evaporated. Add broth and reserved juice and boil, stirring occasionally, until sauce is reduced by half and onion is tender, about 5 minutes. Stir in mustard and remaining 1/4 tsp. salt and 1/8 tsp. pepper.

Step 5

Return chicken to skillet and cook, turning to coat, for 1 minute. Transfer to plates. Add reserved orange segments to sauce, then spoon sauce over chicken. Sprinkle parsley on top.

Ratings & Reviews

eltacka's Review

February 23, 2013
Delicious my family loved it. I used 1 orange peeled and a cup of orange juicep

kodibug84's Review

December 16, 2012

myrecipestest's Review

September 28, 2011
Nice Recipe

krissies24's Review

June 20, 2011

Maggie85's Review

February 12, 2011
Cutting the oranges took quite a bit of time, but other than that this was an easy recipe. I added some extra mustard, which my boyfriend liked. I served it with farfalle, but I think orzo would have been a better fit. Tasted better as leftovers. This was definitely a success, but I'm not sure if I'd make it again.

Shannon93's Review

September 05, 2010
It was okay, but not that good. Orange and Onion is really not a very good combination.

dunwoodycooks's Review

January 28, 2010
The sauce was very good! I used refrigerated oj instead of squeezing the fresh and just tossed the oranges in the sauce at the end just before serving.