Ingredients
- 1 pound boneless skinless chicken breasts, pounded thin
- 2 tbsp flour
- ½ cup orange juice
- ¼ cup sweet and tangy honey mustard (French's, or Dijon mustard)
- ¼ cup orange marmalade
- ¼ tsp rosemary leaves, crushed
- 1 orange thinly sliced and quartered
Make it step by step
- Coat chicken with flour; shake off excess.
- Heat 1 tbsp oil in nonstick skillet.
- Cook chicken 5 minutes or until browned.
- Mix orange juice, mustard, marmalade and rosemary.
- Add to skillet.
- Bring to boiling.
- Simmer, uncovered, over medium low heat for 5 minutes or until chicken is no longer pink in center and sauce thickens slightly.
- Stir in orange pieces; heat through.
- Serve with rice if desired.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.