Chicken with Orange Mustard Sauce Chicken with Orange Mustard Sauce

Author: Canadian Living

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
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Chicken with Orange Mustard Sauce