Grainy mustard adds a bit of texture to the sauce, but you can use Dijon. Garnish with orange wedges and serve with pears and short pasta, such as orzo.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2005
In large skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate.
Drain fat from pan; fry onion, garlic, dill, salt and pepper over medium heat until softened, 5 minutes. Add stock, orange rind and juice, and mustard; bring to boil, scraping up any brown bits.
Return chicken and any juices to pan; reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month. Reheat to continue.)
Whisk cornstarch with 1 tbsp (15 mL) water; whisk into pan and simmer until thickened, 1 minute. Stir in parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 487 mg
- Protein 26 g
- Calories 236.0
- Total fat 11 g
- Cholesterol 107 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
- Iron 14.0
- Folate 9.0
- Calcium 4.0
- Vitamin A 3.0
- Vitamin C 27.0