Recipe by Faigy Grossman

Honey-Mustard Mandarin Chicken

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Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour
Diets

No Diets specified

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.

Ingredients

Honey-Mustard Mandarin Chicken

  • 1 and 1/2 pounds (680 grams) chicken cutlets, cleaned and trimmed

  • 3/4 cup flour

  • 1 tablespoon paprika

  • 1/2 teaspoon salt

Mandarin Glaze

  • 1/4 cup orange juice

  • 1/2 teaspoon orange extract

  • 1 heaping teaspoon cornstarch, mixed with 1/4 cup cold water

Directions

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.

Garnish

1.

Garnish with mandarin segments immediately before serving.

Credits

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

Honey-Mustard Mandarin Chicken

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Corinne
Corinne
6 months ago

Do you put the chicken in the oven to bake after frying and if so, for how long

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Avigael Levi
Admin
Reply to  Corinne
6 months ago

No, from the recipe directions, it looks like you just fry the chicken and then transfer it to a pan for ‘storage’.

Haia keller
Haia keller
11 months ago

Thanks for all your recipes! How long do I bake it after adding the glaze?

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Avigael Levi
Admin
Reply to  Haia keller
11 months ago

Of course! The recipe doesn’t need more cooking after the glaze is added. When the chicken comes out of the oven, glaze is added and pan is covered, the glaze will still ‘bake in’ and add flavor to the dish that will still be hot.