Chicken with Orange Mustard Sauce
Chicken Breast with Orange Mustard Sauce is a simple but elegant dinner for two that feels bright, creamy, and just a little special. The sauce, made with fresh orange juice, mustard, and crème fraîche, brings together sweetness, tang, and richness in a way that pairs beautifully with tender chicken breast. Served over cheesy pearl couscous and finished with orange sections, it is the kind of small-batch meal that feels both comforting and fresh.
Ingredients
- 8 ounces chicken breast no skin, no bones
- salt & pepper
- 2 tablespoons olive oil
For the Orange Mustard Sauce
- 2 oranges cut in sections
- 1 tablespoon Dijon mustard
- 1/2 cup creme fraiche
- 1/2 tablespoon cornstarch
Instructions
- Section the oranges and squeeze all the juice out of it. Add more juice if needed. (NOTE 1)
- Season the chicken with salt and pepper. This is a basic seasoning as the orange mustard sauce is all that is needed. Additional spices may only intervene.
- Heat oil in a skillet and cook the chicken on both sides until it is done (165°F internal temperature). (NOTE 2)
- Wrap the the chicken breast in aluminum foil and keep warm.
Make the Orange Mustard Sauce
- Transfer the orange juice (a total of 1/2 cup) to the same skillet and add the mustard. Stir until well blended.
- Mix the cornstarch with the crème fraîche and add this to the orange mustard in the skillet. Combine and bring to a low simmer to fully activate the thickening properties of the cornstarch.
- Return the chicken to the skillet and cover with the sauce.
- Cut the chicken and serve with some of the sauce and the rest separately.
Notes
- See this blog post for a step-by-step approach on how to section an orange.
- I like to use a Meater (meat thermometer) to avoid under or overcooking, but other thermometers will work as well.
Nutrition
Calories: 4kcalCarbohydrates: 0.2gProtein: 0.3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.02gSodium: 2mgFiber: 0.03gSugar: 0.1g