Chicken with Creole Orange-Mustard Sauce


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Chef: Quinn Emmett

Serves: 2


This has a true Creole kick...and leaves a lot of room for experiments. Play with the spices, etc. Delicious.


4 whole small skinless, boneless chicken breasts
3/4 cup orange juice
3/4 cup low-salt chicken broth
1/4 cup whole grain Dijon mustard
1 tbsp honey
1 tsp Chinese 5-Spice paste
2 whole bananas, sliced

Rub chicken on both sides with salt and pepper.
Heat oil in heavy medium skillet over medium-high heat.
Add chicken and sauté until brown, about 6 minutes per side.
Add orange juice and broth to skillet.
In separate frying pan, saute sliced bananas on high heat until touched by black.
Simmer until chicken is cooked through, about 5 minutes.
Transfer chicken to plate.
Add mustard, honey and Chinese 5-Spice to skillet.
Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes.
Return chicken to skillet.
Simmer until heated through, about 1 minute.
Transfer chicken to plates; top with sauce and serve HOT.