Mustard Chicken


  • 4-6 chicken breasts or package of thighs, no bone, no skin
  • 1 tbsp Dijon mustard
  • Juice of 1 orange
  • 1/4 tsp dried rosemary


  1. Melt butter in large frying pan.
  2. Add the chicken and saute’ over medium heat until done.
  3. Add mustard and orange juice.
  4. Finely crush the rosemary and add.
  5. Cover and reduce heat to low and simmer for 7 min.
  6. Add more mustard and juice if sauces boils away.

Thanks to Pam Alloway for the recipe!

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