Chicken in orange-mustard sauce
4 servings
60 minutes
Chicken in orange-mustard sauce is a harmonious blend of spiciness and sweetness born from European culinary tradition. Tender chicken fillet absorbs the aroma of citrus and a hint of mustard's sharpness, creating a unique flavor palette. The origins of this recipe stem from the idea of combining fruity freshness with rich meaty notes, making the dish not only delicious but also exquisite. The crispy nut crust adds textural depth, while the thick marinade turns the chicken into a juicy delicacy. This dish is perfect for a festive dinner or a cozy family lunch, highlighting the sophistication and richness of gastronomy. Chicken in orange-mustard sauce delights with its balance of flavors and appetizing presentation, leaving a warm aftertaste of citrus freshness and mild spiciness.
1
Rub the fillet with salt and pepper.
2
Grate the zest of 1 orange using a fine grater.
- Oranges: 2 pieces
3
Juice an orange and 1/2 lemon, mix it with 3 tsp of mustard and 1 tbsp of honey, pour over the chicken, and place in a cold spot for an hour.
- Oranges: 2 pieces
- Lemon: 1 piece
- Mustard: 5 teaspoon
- Honey: 2 tablespoons
4
Mix the nuts with orange zest, coat the chicken pieces in the mixture and fry first on high heat, then reduce the heat and add the chicken marinade, simmer for another 30 minutes.
- Crushed walnuts: 70 g
- Oranges: 2 pieces
- Chicken fillet: 1 kg
5
For the sauce: whisk 2 tbsp of vegetable oil with the juice of 1 orange, half a lemon, 1 tbsp of honey, and 2 tsp of mustard, seasoning with salt and pepper to taste. The sauce can be served separately or poured over the cooked chicken.
- Vegetable oil: 2 tablespoons
- Oranges: 2 pieces
- Lemon: 1 piece
- Honey: 2 tablespoons
- Mustard: 5 teaspoon