Chicken Breasts with Jalapeno Curry Mustard Sauce

  By Beaverton Foods

September 2, 2014

  • Cook: 10 mins
  • Yields: 2 Servings


2 boneless, skinless, Chicken Breasts

Fine Sea Salt & fine ground White Pepper to taste

Season the Chicken with Salt & Pepper

2 Tbs. Extra Virgin Olive Oil

½ cup unseasoned Chicken stock

½ cup Orange Juice

1 Tbs. freshly grated Orange Peel

1 tsp. granulated Garlic

1 tsp. granulated Onion

6 Tbs. Curry Powder

2 tsp. Beaver Brand Jalapeno Mustard


1In a non-stick skillet, sear the marinated chicken breasts on each side in the olive oil.

2Add the chicken stock, orange juice, orange peel, garlic, onion, curry powder, and mustard to the skillet.

3Cover and cook on medium high heat until chicken juices run clear – approx. 5 to 7 minutes.

4Uncover and place chicken on a serving platter

5Pour the pan juices over the cooked chicken