5 from 18 votes
Dijon Chicken with Fresh Citrus
Dijon Chicken with Fresh Citrus features chicken breasts dredged in a seasoned flour mix, pan-seared, then finished with a sauce of leeks, orange juice, chicken stock, vermouth, Dijon mustard, honey, thyme, and fresh orange supremes. The sauce is thickened for a vibrant and tangy complement to the tender chicken.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
Calories:
4008 kcal
Course:
Main Course
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 4008
% 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.