Orange Dijon Chicken

Name: Sunkist Growers
Price range: $

By Garlic and Zest

Prep: 25 mins

Cook: 10 mins

Total: 35 mins

Serves: 4

Ingredients

In a shallow bowl or pan combine the flour, salt, pepper and cayenne. Whisk to combine.
Pat the chicken dry with paper towels and dip them into the flour mixture to coat them completely.
Add olive oil to the skillet and heat over medium-high heat.
When the oil is hot, add the chicken and cook for about 4-5 minutes before flipping the chicken with a pair of tongs.
Continue to cook for 3-4 minutes, then transfer the chicken to a rimmed baking sheet.

Slice the leeks in half lengthwise, then cut into 1/2" pieces, crosswise.
Transfer leeks to a large bowl filled with cool water and swish vigorously to loosen any dirt or debris trapped between the layers.
Lift the leeks out of the water and transfer to a salad spinner. Spin dry and set aside.
After chicken has been cooked and placed on baking sheet, turn the heat down to medium and add butter to the skillet.
Stir the leeks into the butter to coat. Cover the skillet with the lid and cook for 4-6 minutes, stirring occasionally until the leeks are softened and translucent.
Stir in the mustard, honey, thyme, broth, orange juice and vermouth, and turn up the heat to bring the sauce to a boil.
Transfer the chicken to the pan and nestle them down into the sauce. Cover and cook for 5-8 more minutes until the chicken is cooked through.
Mix the cornstarch and water together to form a slurry and stir into the sauce. Let it come to a boil and cook for one minute. The sauce will thicken.
Stir in the segmented oranges to warm them through.
Serve with cooked orzo or egg noodles.