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Honey-Mustard Mandarin Chicken


The honey-mustard-mandarin combo creates an entrée that absolutely belongs at a succah table! With its subtle orange notes, this piquant and tangy seared chicken is tasty and moist and presents beautifully.


Prepare the Chicken

1. In a shallow dish, combine flour with paprika and salt.
2. Heat oil in a large frying pan. Working with one piece of chicken at a time, dredge in flour mixture and place into pan. Brown chicken on both sides until golden and transfer from the frying pan to a 9 x 13-inch (23 x 33-centimeter) baking pan.

Prepare the Glaze

1. Place all glaze ingredients except cornstarch and water in a small pot and stir to combine. Bring to a boil and pour in cornstarch-water mixture. Simmer until the liquid begins to thicken.
2. Pour sauce over chicken and cover tightly.


1. Garnish with mandarin segments immediately before serving.


Food and Prop Styling by Shiri Feldman. Food Prep by Chef Suzie Gornish. Photography by Felicia Perretti.