Chicken Breasts Sautéed with Orange

Chicken Breasts Sautéed with Orange
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  • 1 cup canned chicken broth
  • ¼ cup all-purpose flour, for dusting
  • 2 teaspoons Dijon mustard
  • ½ teaspoon kosher salt
  • 1 small onion, thinly sliced
  • chicken breast halves
  • olive oil
  • + 6 more ingredients
    • 1/3 cup dry white wine
    • 3 navel oranges
    • 2 tablespoons finely chopped fresh parsley
    • 4 large skinless, boneless
    • 1 ½ tablespoons extra-virgin
    • ¼ teaspoon pepper

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 asid...

View full recipe at My Recipes


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