Orchid Island Orange Juice Chicken
This recipe uses ingredients you can buy from South Mountain Creamery: butter, chicken breasts, and Natalie's Orchid Island Orange Juice!
INGREDIENTS:
4 SMC boneless, skinless chicken breast halves
2 tablespoons prepared Dijon-style mustard
1/2 cup chopped onion
1/2 cup packed brown sugar, divided
2 cups Natalie’s Orchid Island Orange Juice
2 tablespoons SMC butter
2 tablespoons all-purpose flour
DIRECTIONS:
1. Preheat oven to 375 degrees F.
2. Place chicken in a 9x13 inch baking dish. Spread mustard evenly over
the chicken and sprinkle with chopped onion. Coat lightly with 1/4 cup of the
brown sugar and pour in enough orange juice to cover chicken. Add butter on
top.
3. Bake in preheated oven for 45 minutes, then remove leftover sauce
from baking dish and pour into a saucepan. Sprinkle chicken with remaining 1/4
cup brown sugar and return to oven.
4. Whisk flour into sauce in saucepan. Add leftover orange juice and
heat on high until the sauce thickens. Remove chicken from oven and place on a
serving dish; pour sauce over the chicken or into a gravy boat, and serve.
Thursday, June 26, 2014