This easy skillet chicken breast with fresh citrus is ready to eat in under an hour and makes a vibrant, wintry family meal. Delicious with cooked orzo or other sides.
SPECIAL EQUIPMENT:
-
1 10 to 12-inch skillet with tight-fitting lid
INGREDIENTS:
FOR THE CHICKEN DREDGE:
- 4 boneless skinless chicken breasts
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
FOR THE CITRUS SAUCE:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 leeks
- 1 cup orange juice preferably freshly squeezed
- 1 cup chicken stock from rotisserie chicken or low sodium canned
- 3 tablespoons vermouth optional
- 2 tablespoons whole grain dijon mustard
- 1 tablespoon honey
- 1 bunch thyme sprigs
- 2 large oranges sliced into supremes
- 1 tablespoon cornstarch
- 1 tablespoon water
DIRECTIONS:
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