Chicken Recipes

CHICKEN WITH ORANGE AND MUSTARD SAUCE

The beauty of this recipe is its simplicity; the chicken continues to cook in its own juices while you prepare the sauce.

INGREDIENTS
4 chicken breasts, boned and skinned
1 teaspoon sunflower oil
salt and black pepper
new potatoes and sliced zucchini tossed in parsley, to serve
Orange and mustard sauce
2 large oranges
2 teaspoons cornstarch
2/3 cup plain yogurt
1 teaspoon Dijon mustard

SERVES 4

1. Peel the oranges, using a sharp knife, removing all the white pith. Remove the segments by cutting between the membranes, holding the fruit over a small bowl to catch any juice. Set aside with the juice until needed.

2. Season the chicken with salt and freshly ground black pepper. Heat the oil in a nonstick frying pan and cook the chicken breasts for 5 minutes on each side. Take out of the frying pan and wrap in foil; the meat will continue to cook for awhile.

3. To make the sauce, blend together the cornstarch with the juice from the oranges. Add the yogurt and mustard. Put into the frying pan and slowly bring to a boil. Simmer for 1 minute.

4. Add the orange segments to the sauce and heat gently. Unwrap the chicken and add any excess juices to the sauce. Slice on the diagonal and serve with the sauce, new potatoes and sliced zucchini tossed in parsley.