Creole Mustard Orange Chicken
"This was an excellent meal. I was actually surprised how easy it was. I served it with steamed carrots, broccoli and sliced french bread."
- Ready In:
- 17mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 green onions, sliced
- 4 skinless chicken pieces (thigh, drumstick, etc)
- 3⁄4 cup orange juice
- 3⁄4 cup low sodium chicken broth
- 1⁄3 cup spicy brown mustard
- 1 tablespoon honey
- 1 teaspoon bottled hot pepper sauce (Tobasco is good for this dish)
- hot steamed white rice
directions
- lightly season chicken parts with salt and pepper.
- Broil chicken until no longer pink (about 5 minutes each side).
- In saucepan combine broth, orange juice and green onions.
- Heat to boiling about 4 minutes.
- Add mustard, honey and hot pepper sauce.
- Return to boil.
- Boil approx 5 minutes, until mixture starts to thicken, stirring occasionally.
- Serve chicken over white rice topped with sauce.
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Reviews
-
This makes a zingy sauce which we liked alot, but probably next time I'll reduce the mustard by at least 1 TBS as it was the predominating taste. I used two chicken breasts for this recipe, which I chose to pan-fry rather than broil. I made the sauce in the same pan,first removing the chicken, then returned them to the sauce at the stage where you add the last three ingredients to insure they were nicely flavored. A very good dish, thanks for posting.
RECIPE SUBMITTED BY
Shannon in VA
Richmond, Virginia
I have a growing family - 3 horses, 2 dogs (1 being a Great Dane)!, 2 children, 2 cats and a boyfriend. I work quite a bit either at work or on the farm taking care of the "children" - my boyfriend is a stay at home "step-dad" to all and is a former chef so we like to find new ways to cook old foods. This year we will be growing an organic garden and I am ever so excited about it. Organics are a large part of our lives, and they can really put a strain on your pocket book!
