A bright citrusy chicken dinner with a delectable orange dijon sauce.
Course Main Course
Cuisine American, Florida, French
Keyword chicken, orange
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
12 inch non stick pan with tight fitting lid.
FOR ORANGE JUICE:
2 SunKist® Cara Cara Oranges
2 SunKist Navel Oranges
FOR SUPREMED CITRUS:
1 SunKist Cara Cara Orange
1 SunKist Navel Orange
2 SunKist Blood Oranges
FOR THE CHICKEN DREDGE:
4boneless skinless chicken breasts
1/4teaspoon cayenne pepper
FOR THE CITRUS SAUCE:
1cup juiced oranges(see above)
1cuplow sodium chicken broth
2tablespoonswhole grain dijon mustard
TO THICKEN SAUCE (optional)
JUICE THE ORANGES:
Use a citrus juicer to juice the Cara Cara and Navel Oranges until you have one cup of fresh juice. (I don't use the Blood Orange for the juice because it changes the bright color of the juice). You can strain the juice through a mesh strainer if you want pure juice without the pulp.
SUPREME THE ORANGES:
Use a very sharp knife to trim the top and bottom of the oranges and give them a flat base to rest on while you cut away the rest of the skin. Cut away the rind of the orange by slicing from the top, following the natural curve of the fruit to remove the peel and white pith so that the fruit is exposed.
Continue in this fashion until all of the peel has been removed.
To supreme the orange, use a sharp knife and carefully slice next to the membrane of one segment of the orange and follow to the next, to loosen and remove them, so there's no pith or peel attached to the fruit. Continue until the fruit has been supremed. Transfer the orange segments to a bowl and set aside.
PREPARE THE LEEKS:
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.
FOR THE CHICKEN :
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.
FOR THE ORANGE SAUCE:
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.
If you want to thicken the sauce, 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.
To serve, spoon the cooked orzo or egg noodles onto a plate. Top with a chicken breast and spoon the orange dijon sauce over the top.