Peach Dish - cloudfront.net
Peach Dish est. 2013
For more information about the ingredients in this box, go to www.peachdish.com/recipes Share your photos using #peachdishmeal
Chicken Breasts 2 chicken breasts, airline cut 3 teaspoons French Picnic Salt, divided Roasted Vegetables 6 ounces radishes, halved lengthwise 3 ounces broccoli florets 1 baby bell pepper, stemmed and seeded 1 small onion, diced in 3/4” pieces 2 tablespoons olive oil, divided* Orange Mustard Sauce 1/2 cup orange juice 1 tablespoon brown sugar 1 teaspoon grain mustard 1 tablespoon butter *Ingredients not included in your PeachDish box.
Chicken Breast with Orange Mustard Sauce and Roasted Vegetables Recipe Courtesy of Seth Freedman, Forage & Flame
1. Please read entire recipe card before beginning. 2. Preheat oven to 400º degrees. 3. Rinse and dry chicken breast, season with ½ of the French Picnic salt (1 1/2 teaspoons), or to your taste, and let stand while you cut and prepare the other ingredients. 4. Toss the vegetables together with 1 tablespoon oil, and 1 teaspoon French Picnic salt, or to taste. Spread evenly on a baking/roasting pan, and roast in oven for 12-15 minutes, or until browned and tender. 5. While vegetables are roasting, heat a large sauté pan over medium heat. Add half the oil, and heat until shimmery. Add the chicken breasts skin side down. Cook without turning or moving, until chicken is browned on the skin side, and cooked two thirds of the way through, 7-10 minutes. Turn, and cook through, 3-5 additional minutes. Remove pan from heat, then remove the chicken to a plate or rimmed dish to rest. 6. Add the orange juice, brown sugar, and mustard to the chicken pan, and return to medium heat. Stir with a flat-edged spatula or wooden spoon, while scraping the bottom of the pan. Reduce the liquid volume by half. Remove from heat, and briskly mix in the tablespoon of butter. 7. Serve immediately and enjoy! Yield: 2 servings Preparation Time: 15 minutes Cook Time: 35 minutes
For more information about the ingredients in this box, go to www.peachdish.com/recipes Share your photos using #peachdishmeal
Chicken Breasts 2 chicken breasts, airline cut 3 teaspoons French Picnic Salt, divided Roasted Vegetables 6 ounces radishes, halved lengthwise 3 ounces broccoli florets 1 baby bell pepper, stemmed and seeded 1 small onion, diced in 3/4” pieces 2 tablespoons olive oil, divided* Orange Mustard Sauce 1/2 cup orange juice 1 tablespoon brown sugar 1 teaspoon grain mustard 1 tablespoon butter *Ingredients not included in your PeachDish box.
Chicken Breast with Orange Mustard Sauce and Roasted Vegetables Recipe Courtesy of Seth Freedman, Forage & Flame
1. Please read entire recipe card before beginning. 2. Preheat oven to 400º degrees. 3. Rinse and dry chicken breast, season with ½ of the French Picnic salt (1 1/2 teaspoons), or to your taste, and let stand while you cut and prepare the other ingredients. 4. Toss the vegetables together with 1 tablespoon oil, and 1 teaspoon French Picnic salt, or to taste. Spread evenly on a baking/roasting pan, and roast in oven for 12-15 minutes, or until browned and tender. 5. While vegetables are roasting, heat a large sauté pan over medium heat. Add half the oil, and heat until shimmery. Add the chicken breasts skin side down. Cook without turning or moving, until chicken is browned on the skin side, and cooked two thirds of the way through, 7-10 minutes. Turn, and cook through, 3-5 additional minutes. Remove pan from heat, then remove the chicken to a plate or rimmed dish to rest. 6. Add the orange juice, brown sugar, and mustard to the chicken pan, and return to medium heat. Stir with a flat-edged spatula or wooden spoon, while scraping the bottom of the pan. Reduce the liquid volume by half. Remove from heat, and briskly mix in the tablespoon of butter. 7. Serve immediately and enjoy! Yield: 2 servings Preparation Time: 15 minutes Cook Time: 35 minutes
