EASY ORANGE GLAZED CHICKEN

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SERVES 4

TOTAL TIME: 25 minutes

Either freshly squeezed or store-bought orange juice can be used here.

1	tablespoon vegetable oil
4	(6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary
	Salt and pepper
1	cup plus 1 tablespoon orange juice (2 oranges)
2	tablespoons apricot preserves
2	tablespoons Dijon mustard
2	teaspoons cornstarch
1	tablespoon minced fresh parsley

1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Pat chicken dry with paper towels and season with salt and pepper. Lay chicken in skillet and cook until lightly browned on first side, about 3 minutes.

2. Meanwhile, whisk 1 cup orange juice, preserves, and mustard together in bowl.

3. Flip chicken over, add orange juice mixture, and simmer gently for 8 minutes. Whisk cornstarch into remaining 1 tablespoon orange juice, then whisk into skillet. Continue to simmer gently until chicken registers 160 degrees and sauce thickens slightly, about 1 minute. Stir in parsley, season with salt and pepper to taste, and serve.

VARIATIONS

EASY ORANGE–RED PEPPER GLAZED CHICKEN

Substitute 2 tablespoons Asian chili-garlic sauce for Dijon mustard.

EASY ORANGE-BOURBON GLAZED CHICKEN

Omit Dijon mustard. Substitute 3 tablespoons bourbon for 1 tablespoon orange juice in step 3; combine with cornstarch and cook as directed.