Orange Dijon Chicken
By Garlic and Zest
- Prep Time: 25 minutes
- Cook Time: 10 minutes
Orange Dijon Chicken
By Garlic and Zest
Chicken Dredge
Directions
- In a shallow bowl or pan combine the flour, salt, pepper and cayenne. Whisk to combine.
- Pat the chicken dry with paper towels and dip them into the flour mixture to coat them completely.
- Add 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.
Citrus Sauce + Leeks
Directions
- Slice the leeks in half lengthwise, then cut into 1/2" 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.
- After chicken has been cooked and placed on baking sheet, turn the heat down to medium and add 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 the mustard, honey, thyme, broth, orange juice and 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.
- Mix the cornstarch and water together 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 segmented oranges to warm them through.
- Serve with cooked orzo or egg noodles.
