Dijon Chicken with Fresh Citrus
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
4008 kcal
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Course
Main Course
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Cuisine
French
Dijon Chicken with Fresh Citrus
Report
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.
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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
Instructions
CLEAN THE LEEKS:
- Slice 2 leeks in half lengthwise, then cut into ½" pieces crosswise. Transfer leeks to a large bowl filled with cool water and swish vigorously to loosen any dirt or debris trapped between the layers.
- Lift the leeks out of the water and transfer to a salad spinner. Spin dry and set aside.
FOR THE CHICKEN :
- In a shallow bowl, combine 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne pepper Whisk to combine.
- Pat the chicken dry with paper towels and dip them into the flour mixture to coat them thoroughly.
- Add 1 tablespoon olive oil to the skillet and heat over medium-high heat. When the oil is hot, add the chicken and cook for about 4-5 minutes before flipping the chicken with a pair of tongs. Continue to cook for 3-4 minutes, then transfer the chicken to a rimmed baking sheet.
FOR THE DIJON AND CITRUS SAUCE:
- Turn the heat down to medium and add 1 tablespoon butter to the skillet. Stir the leeks into the butter to coat. Cover the skillet with the lid and cook for 4-6 minutes, stirring occasionally until the leeks are softened and translucent.
- Stir in 2 tablespoons whole grain dijon mustard, 1 tablespoon honey, 1 bunch thyme sprigs, 1 cup chicken stock from rotisserie chicken, 1 cup orange juice and 3 tablespoons vermouth, and turn up the heat to bring the sauce to a boil.
- Transfer the chicken to the pan and nestle them down into the sauce. Cover and cook for 5-8 more minutes until the chicken is cooked through.
- To thicken the sauce, mix 1 tablespoon cornstarch and 1 tablespoon water to form a slurry and stir into the sauce. Let it come to a boil and cook for one minute. The sauce will thicken.
- Stir in the 2 large oranges that have been sliced into supremes to warm them through.
- To serve, spoon the cooked orzo, egg noodles or steamed rice onto a plate. Top with a chicken breast and spoon the orange dijon sauce.
Notes
- To supreme oranges, use a sharp paring knife to trim the tops and bottoms of the oranges.
- Use the knife to cut from top to bottom, running along the natural curve of the fruit to remove the peel and white pith so that the orange pulp is exposed.
- Slice between each segment, as close to the membrane as you can, to free the orange supremes.
Nutrition Information
Show Details
Calories
400.8kcal
(20%)
Carbohydrates
45.11g
(15%)
Protein
29.55g
(59%)
Fat
10.8g
(17%)
Saturated Fat
3.22g
(16%)
Polyunsaturated Fat
1.32g
Monounsaturated Fat
4.76g
Trans Fat
0.13g
Cholesterol
81.64mg
(27%)
Sodium
913.91mg
(38%)
Potassium
895.4mg
(26%)
Fiber
4.14g
(17%)
Sugar
20.97g
(42%)
Vitamin A
1302.19IU
(26%)
Vitamin C
88.51mg
(98%)
Calcium
91.44mg
(9%)
Iron
2.81mg
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 4008 kcal
% Daily Value*
| Calories | 400.8kcal | 20% |
| Carbohydrates | 45.11g | 15% |
| Protein | 29.55g | 59% |
| Fat | 10.8g | 17% |
| Saturated Fat | 3.22g | 16% |
| Polyunsaturated Fat | 1.32g | 8% |
| Monounsaturated Fat | 4.76g | 24% |
| Trans Fat | 0.13g | 7% |
| Cholesterol | 81.64mg | 27% |
| Sodium | 913.91mg | 38% |
| Potassium | 895.4mg | 19% |
| Fiber | 4.14g | 17% |
| Sugar | 20.97g | 42% |
| Vitamin A | 1302.19IU | 26% |
| Vitamin C | 88.51mg | 98% |
| Calcium | 91.44mg | 9% |
| Iron | 2.81mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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