Recipes

Crusted Chicken with Orange-Mustard Sauce

Written on January 17, 2010

4 Chicken breasts, boneless, skinless breast halves cut crosswise in half

2 lg. eggs

2 TBS finely chopped fresh Italian parsley (or 2 TBS dried parsley)

4 tsp plus 2 TBS Spicey Brown Mustard

2 c. seasoned bread crumbs

2 TBSP olive oil

2 c low-sodium chicken broth

5 TBS orange juice

4 TBS plus 2 tsp coarse-grained mustard

1 TBS corn starch

Using meat mallet or rolling pin, pound chicken in-between saran wrap to 1/3 to 1/2" thickness. Whisk eggs, parsley and 4 tsp brown mustard in large bowl. Place chicken in egg mixture; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 6 minutes per side. Remove and place in plate and cover with foil.

Whisk broth, orange juice, course-grained mustard and remaining brown mustard in bowl. Add to skillet; boil until reduced, stirring occasionally, about 7-8 minutes. Add corn starch to thicken. Serve chicken with 1/4 c. broth mixtures, potatoes and salad.

Serves 4

Mixed potatoes with Rosemary

2 lg. russet potatoes chopped into 1" squares

2 sweet potatoes chopped into 1" squares

2 TBS olive oil

1 tsp pepper

1/2 tsp garlic salt

2 TBP finely chopped onion

Mix the above in a freezer bag until potatoes are thoroughly coated. Place in single layer on foil covered cookie sheet sprayed with olive oil.

Bake at 400 degrees for 1 hr. turning every 20 minutes.

Serve chicken and potatoes with Mixed green salad.