It tangy and sweet at the same time. It is easy to prepare and can be served with potatoies, rice, noodles, etc. and any type of vegetable.
Ingredients:
1 tsp FRENCH'S® Honey Dijon Mustard
1 cup Plain Greek Yogurt
2 tsp Cornstarch
4 Boneless, skinless Chicekn Breasts
2 lb Navel Oranges
2 tbsp Olive Oil
1/4 tsp salt
1/4 tsp pepper
Directions:
1. Peel the oranges removing all of the skin and pith. Segment the oranges and set the segments aside. Squeeze the orange juice into a small glass bowl.
2. Heat the oil in a non-stick skillet. Season chicken with salt and pepper. Cook the chicken for 4 minutes per side. When cooked through, remove the chicken from the skillet, place on a plate and cover with foil to keep warm.
3. Make the sauce by mixing the orange juice and the cornstarch. Add the yogurt and the mustard and blend with a fork until smooth. Pour the mixture into your skillet and bring to a boil. Lower the heat and simmer for 2 minutes.
4. Add the orange segments to the sauce and gently heat for 1 minute.
5. Add the chicken back to the pan with any juices that may have settled onto the plate. Simmer for 2 minutes turning the chicken once to coat both sides.
6. Remove the chicken and cut on a diagnol. Add 1 tbsp. of sauce to each portion.
7. Serve with any starch (rice, pasta, noodles, potatoes, etc.) and your favorite vegetable.
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