Pan-Roasted Chicken with Orange-Dijon Marinade
A marinade made with citrus juices and bold Dijon mustard is a great way to spice up roasted chicken. Marinate overnight for extra depth of flavor.
Source: Big, Bold, Beautiful Food
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Photo: Big, Bold, Beautiful Food
FROM THE
RECIPE:
After I pan-roasted the chicken like I do my very popular Ponzu Chicken, I took the leftover marinade, defatted it, and made a sauce out of it with the addition of some white wine and chicken broth. Served with some roasted veggies and pasta with a little butter and parmesan, the chicken was a nice dinner for a fall Sunday.
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