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How to make it

  • Heat the oven or toaster oven to 325°.
  • Heat oil in a large skillet that has a lid.
  • Peel and coarsely chop the onion, adding to the skillet as you chop.
  • Add the garlic and stir occasionally.
  • Slice each breast half into strips about 1 inch wide, add to the skillet.
  • Cook the chicken, stirring frequently, until it turns white and begins to brown, about 5 minutes.
  • Meanwhile, toast the almonds in a small baking pan until light brown, about 5 minutes, and set aside.
  • When the chicken starts to brown, add the chicken broth.
  • Add the honey mustard and vinegar and stir until the mustard dissolves.
  • Cover the pan and bring to a boil.
  • Reduce the heat to low and simmer 5 minutes. Taste the broth. Add more honey mustard if you like.
  • Add the orange segments. Raise the heat to medium.
  • If you want a thicker sauce, combine the cornstarch and water in a small lidded container and shake well until the lumps disappear. Add to the skillet a little at a time, stirring contantly. Simmer until thickened, about 2 minutes more.
  • Serve on a bed of rice, garnished with the almonds.

Reviews & Comments 1

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    " It was excellent "
    pat2me ate it and said...
    Hi, Sweetie...long time no see.......this sounds great! I'll be trying it very soon! Thanks for posting!
    Was this review helpful? Yes Flag

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