Chicken: Honey-Orange



1. In a plastic bag or small paper bag, combine the cornstarch, salt and pepper and shake to mix. Add the chicken and shake to coat the chicken lightly. Remove the chicken and reserve the excess cornstarch mixture.

2. In a large skillet, melt 1 tablespoon of the butter over medium heat until hot but not smoking. Add the chicken and brown on one side, about 5 minutes.

3. Add the remaining 1 tablespoon butter, turn the chicken and brown well on the second side, about 5 minutes longer. Transfer the chicken to a plate and set aside.

4. Dissolve the reserved cornstarch mixture in the chicken broth.

5. Whisk the broth, orange juice concentrate, mustard and honey into the juices in the skillet. Bring the mixture to a boil over medium heat, stirring constantly.

6. Add the chicken, reduce the heat to medium-low and cover the skillet. Cook until the chicken is tender and opaque throughout, 5 to 8 minutes.

7. Divide the chicken and sauce among 4 plates. Sprinkle with parsley and garnish with oranges slices, if desired.

• Do-ahead: The orange juice-broth mixture (Step 5) can be made ahead.