Best Orange Dijon Garlic Chicken Recipes

ORANGE DIJON CHICKEN

Steps:

• Use a citrus juicer to juice the Cara Cara and Navel Oranges until you have one cup of fresh juice. (I don't use the Blood Orange for the juice because it changes the bright color of the juice). You can strain the juice through a mesh strainer if you want pure juice without the pulp.
• Use a very sharp knife to trim the top and bottom of the oranges and give them a flat base to rest on while you cut away the rest of the skin. Cut away the rind of the orange by slicing from the top, following the natural curve of the fruit to remove the peel and white pith so that the fruit is exposed.
• Continue in this fashion until all of the peel has been removed.
• To supreme the orange, use a sharp knife and carefully slice next to the membrane of one segment of the orange and follow to the next, to loosen and remove them, so there's no pith or peel attached to the fruit. Continue until the fruit has been supremed. Transfer the orange segments to a bowl and set aside.
• Slice the leeks in half lengthwise, then cut into 1/2" pieces, crosswise. Transfer leeks to a large bowl filled with cool water and swish vigorously to loosen any dirt or debris trapped between the layers.
• Lift the leeks out of the water and transfer to a salad spinner. Spin dry and set aside.
• In a shallow bowl or pan combine the flour, salt, pepper and cayenne. Whisk to combine.
• Pat the chicken dry with paper towels and dip them into the flour mixture to coat them completely.
• Add olive oil to the skillet and heat over medium-high heat. When the oil is hot, add the chicken and cook for about 4-5 minutes before flipping the chicken with a pair of tongs. Continue to cook for 3-4 minutes, then transfer the chicken to a rimmed baking sheet.
• Turn the heat down to medium and add butter to the skillet. Stir the leeks into the butter to coat. Cover the skillet with the lid and cook for 4-6 minutes, stirring occasionally until the leeks are softened and translucent.
• Stir in the mustard, honey, thyme, broth, orange juice and vermouth, and turn up the heat to bring the sauce to a boil.
• Transfer the chicken to the pan and nestle them down into the sauce. Cover and cook for 5-8 more minutes until the chicken is cooked through.
• If you want to thicken the sauce, mix the cornstarch and water together to form a slurry and stir into the sauce. Let it come to a boil and cook for one minute. The sauce will thicken.
• Stir in the segmented oranges to warm them through.
• To serve, spoon the cooked orzo or egg noodles onto a plate. Top with a chicken breast and spoon the orange dijon sauce over the top.

ORANGE DIJON GRILLED CHICKEN

Steps:

• Whisk together olive oil, apple cider vinegar, orange juice, dijon mustard, garlic and salt. Pour over chicken and refrigerate several hours or overnight.
• Remove chicken from marinade and grill for approximately 15 minutes.

CHICKEN BREASTS WITH ORANGE DIJON SAUCE

Steps:

• Season chicken and dredge it in the flour. Shake off excess.
• Mix the sauce ingredients in a bowl and set aside.
• In a 12" skillet heat the oil and butter. Increase the heat to medium high before adding the chicken.
• Add the chicken and cook about 4 minutes without moving the chicken. Turn over and cook another 3-4 minutes. Make sure chicken is cooked.
• Transfer to a plate and keep warm.
• Take the bowl with sauce ingredients and add them to the pan and boil stirring and scraping all the browned bits in the pan over high heat until the liquid is smooth and glossy.
• Spoon over the chicken and serve immediately.

CAMPBELL'S ORANGE DIJON CHICKEN

Steps:

• Cut a lengthwise pocket in each chicken breast and stuff in a slice of cheesese and a slice of prosciutto Put oil in a skellet and brown the breasts on both sides.
• Add soup, orange juice,& sage, heat to a boil.
• cover and cook for apprs 5 minutes or until the chicken is done Add orange segments, heat through& serve.

ORANGE-DIJON GARLIC CHICKEN

Steps:

• Combine marinade ingredients, season with salt and pepper.
• Add chicken breasts.
• Refrigerate for 1 hour.
• Remove chicken from marinade and grill on a hot grill until cooked through.