Chicken Breasts with Stone Ground Mustard Wine Sauce
February 9, 2016
- Prep: 15 mins
- Cook: 30 mins
- Yields: 2-3 Servings
1Season the chicken with salt & pepper to taste.
2In a non-stick skillet, on high heat, sear the marinated chicken breasts on each side in the olive oil.
3Add the chicken broth, orange juice, orange peel, garlic, onion, thyme, Inglehoffer Ground Mustard, & wine to the skillet.
4Stir; bring to a boil & cover. Reduce heat to medium & continue to cook on medium high heat until chicken juices run clear when poked with a fork – approx. 5 to 7 minutes.
5Uncover and place chicken on a serving platter.
6Pour the pan juices over the cooked chicken.