Chicken Cutlets à l’Orange

  • January 13, 2014
  • 4-6 skinless, boneless hormone-free chicken cutlets
  • 1/2 cup orange juice
  • juice of 1 lemon
  • 2 T. grainy “country style” dijon mustard
  • 2 T. worcestershire sauce
  • 2 T. organic honey
  • 1 T. orange peel (dried or fresh grated)
  • 1 T. chopped tarragon (fresh or dried)

Preheat oven to 375. Place chicken in a glass or ceramic casserole dish in a single layer. In a large pyrex measuring cup, whisk together the remaining ingredients, stirring well. Pour marinade over the chicken and let stand on counter until ready to bake or cover and refrigerate up to 4 hours. Bake chicken for 20-25 minutes. Check with knife in center for doneness.

Serve with steamed broccoli and orange scented rice and/or mixed greens with fennel, orange and avocado. Yum