Chicken With Orange-Sage Sauce
Ingredients
- salt & freshly ground black pepper
- 1 tablespoon olive oil
- 6 skinless chicken breast halves, boneless, (about 5 ounces each)
- 1 cup orange juice
- 2 teaspoons Dijon mustard
- 2 teaspoons cornstarch
- 1 teaspoon thyme, dried
- 1 teaspoon sage, dried
Directions
Heat oil in a large skillet over medium-high heat.Season both sides of chicken with salt and black pepper.
Add chicken to pan and cook 3-5 minutes per side, until golden brown.
In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage.
Add mixture to pan and bring to a simmer.
Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through.
Serve chicken breast halves with all of the sauce.
