Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Wednesday, March 4, 2009

Orange Honey Mustard Chicken

Oh, this is a good one. And, easy too. It is from the Taste of Summer cookbook, by Diane Rossen Worthington. Although, in my usual fashion - I have adjusted it. The original calls for slices of turkey breast, and for them to be grilled on the barbecue. I substituted chicken breast and pan fried them, and also made some slight adjustments to the marinade ingredients and sauce. I really think you're going to like this one!
Marinade Ingredients:

1 orange, juiced
Grated orange zest
1 medium lemon, juiced
2 Tbls soy sauce
2 Tbls finely chopped ginger
2 medium garlic cloves, pressed with a garlic press - or finely minced
2 Tbls finely chopped white onion
1 Tbls honey
2 tsp dijon mustard
1/4 cup olive oil
4 boneless skinless chicken breasts

Sauce Ingredients:

1/2 cup chicken stock
4 Tbls whipping cream
1/4 tsp black pepper
1 Tbls finely chopped parsley
heaping tsp of corn starch
small amount of water


Marinade: Whisk together all of the ingredients in a small bowl. Place chicken breasts in shallow non-aluminum dish or ziplock bag. Pour marinade over chicken and refrigerate for 2 to 6 hours. Turn the chicken several times during those hours.

Shake excess marinade off the chicken breasts. Prepare a pan with a little olive oil or pam and fry until cooked. You could also bake the chicken breasts, or barbecue them. Whatever your preference.

Pour the remaining marinade into a small saucepan and add the chicken stock. Bring to a boil over high heat. Add the cream, pepper and parsley. Bring back to a boil. In the meantime, combine the cornstarch with a sufficient amount of water to make a pourable liquid. Pour into the sauce and continue cooking until it thickens. If needed, make more cornstarch mixture or add more chicken broth to achieve desired thickness. Taste for seasoning.

Spoon sauce over chicken breasts. Serve and enjoy! Delish!


foodbin said...

wow! looks so delicious.

Shelly said...

Yummy! I make a similar recipe but your recipe looks just as tasty!

Welcome to the foodie blog roll.

Bridgett said...

This looks fantastic! I can almost taste that sauce!

Proud Italian Cook said...

My mouth is watering on this one, I have to give it a try this week!

barcodegurl said...

I made this tonight and it was delicious and very well received by guests! I served it with some thin slices of orange and lemon zest on top, it looked pretty fancy. Thanks!

Related Posts with Thumbnails

Blog Archive