The Chicken with Orange-Mustard Sauce is another one of my chicken recipe creations. I could eat chicken every day. It’s the tender meat that almost melts in your mouth. It’s the flavor-packed juice that runs clear as soon as you cut into the meat. It’s all the spices that highlight the simplicity of the meat without being overpowering. It’s all the other ingredients that complement the taste of a chicken breast or drumstick.
Above all, there are a thousand ways of cooking chicken. Take roast chicken, for example. Season it with salt and pepper and you’ll get the perfect roast chicken. But you can also add some potatoes and vegetables and the roast chicken already has another taste. And when you take Asian spices you get a totally different taste again. Then, there are the various parts of the chicken, like the breast, wings or drumsticks. And each part offers a wide variety of cooking methods and recipes. So, the recipes for chicken breasts are amazingly different from the ones for wings. And I can think of a whole bundle of recipes just for chicken breasts. Whatever cooking method or recipe you choose, it’s utterly important not to overcook the meat as you don’t want it dry, but juicy, soft and tender.
Today I’m going to present a juicy chicken breast in combination with mustard, wine and oranges. And I can tell you, these four main ingredients form a symbiosis and create an unparalleled taste experience. Served with rice (you’ll also find a recipe for rice with spring onions and spices) and some green salad, it provides the perfect weekday dish. And if you choose to cook it for your guests, I’ll promise you, they will be equally delighted!
Chicken in Orange-Mustard Sauce
Serves 4
4 chicken breasts, boneless and skin on
200 ml (3/4 cups) white whine
200 ml (3/4 cups) orange juice, freshly squeezed
4 teaspoons grainy sweet mustard
1 teaspoon grainy Dijon-mustard
salt, pepper
1 orange (organic), cut into segments
some twigs of thyme
1 tablespoon crème fraiche
2 teaspoons flour
Preheat the oven to 185°C (365°F, gas mark 4).
Season the chicken breast with salt and pepper and put it in a frying pan with hot oil, skin-side down. Brown the chicken on both sides and transfer into an oven-proof dish. Deglaze the pan with the white wine and allow to reduce. Mix the orange juice, mustard, salt and pepper and add the mixture to the wine. Allow to reduce again. Pour over the chicken breasts and tuck the orange segments between the chicken breasts. Put some twigs of thyme onto the chicken.
Roast in the oven for 45 minutes.
Mix the crème fraiche with the flour. Take the chicken breasts out of the dish and set aside. Pour the sauce into a pot and whisk the crème fraiche into the sauce. Simmer until the sauce starts to thicken. Serve the chicken with the sauce and the rice.
Rice with spring onions and spices
Serves 4
1 cup (250g) rice
2 tablespoons chopped spring onions
5 cloves
1 pinch of cumin
½ teaspoon salt
2 cups of water
Put all the ingredients into a pot und cook the rice until soft and tender.
The recipes for printing:
- 4 chicken breasts, boneless and skin on
- 200 ml (3/4 cups) white whine
- 200 ml (3/4 cups) orange juice, freshly squeezed
- 4 teaspoons grainy sweet mustard
- 1 teaspoon grainy Dijon-mustard
- salt, pepper
- 1 orange (organic), cut into segments
- some twigs of thyme
- 1 tablespoon crème fraiche
- 2 teaspoons flour
- Season the chicken breast with salt and pepper and put it in a frying pan with hot oil, skin-side down. Brown the chicken on both sides and transfer into an oven-proof dish. Deglaze the pan with the white wine and allow to reduce. Mix the orange juice, mustard, salt and pepper and add to the wine. Allow to reduce again. Pour over the chicken breasts and tuck the orange segments between the chicken breasts. Put some twigs of thyme onto the chicken.
- Roast in the oven for 45 minutes.
- 1 cup (250g) rice
- 2 tablespoons chopped spring onions
- 5 cloves
- 1 pinch of cumin
- ½ teaspoon salt
- 2 cups of water
- Put all the ingredients into a pot und cook the rice until soft and tender.
