Sauteed Chicken Breasts with Orange-Dijon Pan Sauce

Poultry

  • 1 tablespoon unsalted butter

  • 1 tablespoon vegetable oil

  • 4 skinless, boneless chicken breasts

  • Salt and pepper

  • ¼ cup flour

  • ½ cup orange juice

  • 1 teaspoon Dijon mustard

  • ½ teaspoon minced fresh rosemary

  • 1 tablespoon brown sugar

Melt butter and oil in large nonstick skillet over low heat. While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.
Increase heat to medium-heat; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm.
Combine orange juice, mustard, rosemary and brown sugar in pan, scraping brown bits off the bottom of pan. Cook until reduced. Drizzle over chicken breasts.
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