Dijon Chicken with Fresh Citrus
User Reviews
5
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Prep Time
20 mins
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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
Description
Dijon Chicken with Fresh Citrus begins by cleaning and drying fresh leeks, which are coated in butter during sauce preparation. Chicken breasts are seasoned with a flour mixture containing salt, black pepper, and optional cayenne, then pan-fried in olive oil until golden on each side. This method forms a flavorful crust while keeping the chicken moist inside.
The accompanying sauce combines sautéed leeks with orange juice, chicken stock, vermouth, Dijon mustard, honey, and thyme sprigs, then simmered to meld flavors. Fresh orange slices, cut into supremes by careful peeling and segmenting, are added to bring bright citrus notes. A cornstarch slurry thickens the sauce to a smooth finish, balancing the Dijon’s tang with sweet and herbal accents.
This chicken dish pairs well with simple sides, allowing the vibrant sauce to shine. Preparing orange supremes requires care to remove peel and pith completely, releasing tender fruit segments. The dish’s layered flavors demonstrate a balance of citrus brightness with warm mustard spice and savory chicken.
Ingredients
FOR THE CHICKEN DREDGE:
- 4 chicken breast boneless skinless
- 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 leek
- 1 cup orange juice preferably freshly squeezed
- 1 cup chicken stock or low sodium canned, from rotisserie chicken
- 3 tablespoons vermouth optional
- 2 tablespoons Dijon mustard whole grain
- 1 tablespoon honey
- 1 bunch thyme sprigs
- 2 large orange 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 prepare orange supremes, trim top and bottom, peel off skin and pith, then slice between membranes to release segments cleanly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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