Chicken Breasts with Orange Dijon Rosemary Pan Sauce

Talk about a quick, healthy, delicious meal!

4 Thin-sliced chicken breasts

handful flour

salt and pepper

3 T butter divided

Pan Sauce:

1/2 cup orange juice

1 teaspoon dijon mustard

1 tablespoon brown sugar

1/4 teaspoon dried rosemary (or 1/2 teaspoon fresh)

Heat skillet on med/high heat. Meanwhile salt and pepper each chicken breast and dredge in a handful of flour. Add 2 tablespoons butter to the pan. When butter is melted, add chicken breasts.

Cook on med/high heat for 4 minutes without moving or turning. Flip chicken breasts over, and cook for an additional 4 minutes without moving or turning.

Remove chicken from pan and let rest on plate. Crank heat up to high and add to the skillet the ingredients for the pan sauce. Cook on high and whisk until liquid is reduced by half.

Whisk in remaining tablespoon of butter into sauce until melted and glossy. Spoon over chicken and serve immediately. 

We serve it with asparagus.

This took literally 10 minutes all together, and my hubby licked his plate clean. Ha! :)

Dijon-Crusted Chicken Breasts

    

Ingredients

• 1/3 cup dry bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons Dijon mustard
• 1 teaspoon olive oil
• 1 teaspoon reduced-fat margarine

Directions

• Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture.
• In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°. Yield: 4 servings.