Honey Mustard Chicken with Orange

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Chicken breasts marinated in honey, mustard, orange juice and soy sauce, browned and then finished in their own marinade. Four fillets, fifty minutes, most of it marinating.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Colombian

Keyword: Chicken in mustard sauce, honey mustard, Honey Mustard Chicken

Servings:

Calories: 246kcal

Author: Angela Giraldo

Ingredients

4 chicken breast fillets
2 cloves garlic, crushed
1 orange, juiced the juice only
2 tablespoons olive or vegetable oil one for the marinade, one for the pan
6 tablespoons honey goes into the marinade
2 tablespoons mustard
1 tablespoon soy sauce
Salt and pepper, to taste on the fillets before anything else
¼ cup chicken broth goes in with the sauce, to keep it from reducing too far

Instructions

Season the fillets with salt and pepper. Put them in a bowl with the crushed garlic, the orange juice, the honey, the mustard, the soy sauce and a tablespoon of the oil. Turn them over to coat and leave them to marinate.
Heat the other tablespoon of oil in a pan. Lift the fillets out of the marinade, letting the excess drip off, and brown them on both sides.
Pour the marinade and the chicken broth into the pan and cook for about 12 minutes more, until the chicken is done and the sauce has thickened.
Serve the fillets with the sauce spooned over, alongside rice or a salad.

Notes

Browning the chicken before the marinade goes in is what gives the dish its colour, and it only works if the fillets are relatively dry: straight from the marinade they steam instead of browning, so let the excess drip off first. The marinade goes into the pan afterwards and becomes the sauce, which is safe because it boils for twelve minutes. Honey burns easily over direct heat, so keep the pan at a moderate temperature once the sauce is in. If it thickens too far before the chicken is done, add a splash more broth.

Nutrition