Cajun Chicken with Orange Mustard Sauce
Spicy hot chicken breasts served with a zesty orange mustard sauce.
4 boneless, skinless chicken breast halves
1 teaspoon paprika
1 teaspoon ground white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon salt
2 tablespoons vegetable oil
Orange Mustard Sauce (recipe follows)
Hot cooked rice for accompaniment
- Gently pound chicken to 1/2-inch thickness.
- In small bowl, make Cajun seasoning by mixing together paprika, white pepper, onion powder, garlic powder, cayenne pepper, basil, black pepper, thyme and salt. Sprinkle chicken with seasoning mix and let stand, refrigerated, 30 minutes.
- In large skillet, place oil and heat to medium high temperature. Add chicken and sauté about 5 minutes or until fork can be inserted with ease.
- Add Orange Mustard Sauce to skillet and heat until sauce begins to boil. Serve chicken and sauce over hot, cooked rice.
Makes 4 servings.
Orange Mustard Sauce: In small saucepan, place 1 1/2 cups orange marmalade and 6 tablespoons Dijon mustard. Heat on low temperature, stirring to mix, until marmalade melts.
Recipe provided courtesy of the National Chicken Council. Used with permission.