About this recipe:Chicken baked with an orange juice, mustard and brown sugar mixture which provides a light, tangy orange sauce.
4 skinless, boneless chicken breast fillets
2 tablespoons Dijon mustard
75g chopped onion
4 tablespoons dark brown soft sugar, divided
400ml orange juice
2 tablespoons plain flour
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 190 C / Gas Mark 5.
Place chicken in a 23x33cm baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with half of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top.
Bake in preheated oven for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan. Sprinkle chicken with remaining brown sugar and return to oven.
Whisk flour into sauce in saucepan. Add any leftover orange juice and heat on high until the sauce thickens. Remove chicken from oven and place on a serving dish; pour sauce over the chicken or into a gravy boat, and serve.
Really good, will definitely be having this again. Didn't deviate from the recipe, except to garnish with a bit of random coriander. The savoury onion taste really complemented the sweetness of the orange. - 05 Oct 2013
Altered ingredient amounts.
I added diced and shredded cabbage for the last 15 minutes. The orange flavour permeated the cabbage rather than the other way around and so- a new way to get vegetables into my husband! - 19 Jul 2009