- 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
- Melt butter in large frying pan.
- Add the chicken and saute’ over medium heat until done.
- Add mustard and orange juice.
- Finely crush the rosemary and add.
- Cover and reduce heat to low and simmer for 7 min.
- Add more mustard and juice if sauces boils away.
Thanks to Pam Alloway for the recipe!