Chicken Breasts With Orange Sauce

1. 1

   Warm 2 tsp. oil in a large nonstick skillet over medium-high heat. Season chicken with salt. Cook 2 breast halves, turning once, until browned and cooked through, 6 to 8 minutes total. Transfer to a plate and cover with foil to keep warm. Repeat with remaining oil and chicken.

2. 2

   Add shallot to pan and cook, stirring, until softened, about 30 seconds. Add orange juice and broth and bring to a boil, stirring to scrape up browned bits from bottom of pan. When mixture boils, lower heat and simmer until reduced and thickened, about 5 minutes. Remove from heat and whisk in mustard, parsley and butter. Season with salt. Pour sauce over chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.