Reviewed: Oct. 6, 2009

I was really skeptical about this recipe. I was afraid of the Dijon, thinking it would over power, but it was perfect and blended nicely with the brown sugar and o.j. ( I am no fan of dijon but this worked great) I was also afraid it would be too orangy or too sweet and that the chicken would be bland. So I used chicken cutlet that I added salt & pepper to and then dredged in flour, shaking off any excess. This made my sauce really nice as it cooked and kept the thin chicken moist and it looked great. This allowed me to cut down on the cooking time by 20 minutes!The thin chicken needed less o.j. to cover. Before putting my chicken in the baking dish, I lightly browned the onions in a tablespoon or two of butter. ( I used sweet onion) I used a basting brush to thinly paint a bit of dijon on the bottom of the dish and then added half of the onions then I added the chicken. I also used a sprinkle of crushed red pepper after covering the chicken with the o.j. When it came time to make my sauce I did not use more o.j, but instead used a 1/2 cup of chicken broth. I also reserved a tablespoon of the brown sugar that goes on the chicken at the end. I used that to sweeten my sauce to my taste and only used barely 1/2 of that TBS. I added another sprinkle of the crushed red pepper here, but that may or may not be too strong for some although everyone in my house liked it alot- even the fussy ones.Well almost everyone...my ole man said it was a bit on the sweet side and would be good

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Upsydaizie

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Reviewed: Jun. 29, 2009

This was really good, and my husband liked it as is. I found it a bit too sweet, so next time I will cut the sugar just a bit. There was a lot of sauce, as one reviewer said, but some people really like a lot of sauce. Plus, I only used 3 half-breasts (one each for our supper and one for his lunch tomorrow), and I would use the same amount again if I had 4-6 breasts. I made sure I used a dish in which the chicken pieces were fairly tight together, so less liquid was needed to cover them. Anyway, it's a keeper.

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Heather

Cooking Level: Intermediate

Home Town: Perth, Ontario, Canada

Living In: Carleton Place, Ontario, Canada

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Reviewed: Apr. 11, 2009

very tasty and easy to make. I served this dish with buttered egg noodles and fresh steamed asparagus.

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beth1962

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Reviewed: Apr. 10, 2009

I made this and you just have to adjust the recipe- don't use the brown sugar- then it tastes good - also I added spices over the chicken after the mustard

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kpk

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Reviewed: Feb. 9, 2009

I made this for myself for dinner last night and have to admit I didn't love it. I used red onions on top of the chicken and the combination of mustard, brown sugar and orange juice made them tast fabulous, but the chicken itself tasted like a bland chicken with orange juice on top. I used a rather thick chicken breast but now think maybe this recipe might be best with thin chicken cutlets. I don't know if I'll make this again.

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Em

Cooking Level: Intermediate

Home Town: Middleboro, Massachusetts, USA

Living In: Bristol, Connecticut, USA

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Reviewed: Jan. 14, 2009

Really good. The whole family enjoyed this. I did have a problem with the flour making the gravy lumpy, and will use cornstarch next time. Didn't affect the taste though. I personally think the chicken would be better without the onion, but hubby really liked it that way. A keeper for sure! Thanks for sharing!!

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 7, 2009

This turned out very good. Contrary to other reviews it had plenty of flavor. One change I made was to let the fish soak in the OJ for just a bit before prep. Would do it again.

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jerry dodd

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: Fresno, California, USA

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Reviewed: Aug. 3, 2008

We liked the tangy OJ flavor. Easy oven dinner when Michael doesn't want to BBQ.

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Julie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Jun. 15, 2008

You really can't go wrong with this recipe. It's super easy to put together, makes the whole house smell great, and tastes even better! I've made it a number of times since finding the recipe a few months ago. In fact... it's in the oven as we speak!

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c33

Cooking Level: Intermediate

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Reviewed: May 13, 2008

I gave this recipe a try and it turned out flavorless and I will never try this one again!!

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Tamara

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Reviewed: Feb. 21, 2008

Absolutely wonderful. We served this dish with white rice. MMMM! the orange juice added just enough tangyness to help flavor the rice. Even my youngest, most picky eater liked it. Thanks for sharing.

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Lisa

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Wesley Chapel, Florida, USA

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Reviewed: Jan. 16, 2008

I found the chicken very moist, but not very flavourful, although everyone liked it. Maybe using orange zest will help. Also, I think using cornstarch instead of flour will make the gravy "look" better. I will try again.

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KATKOMP

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 30, 2007

Sorry, but this one just didn't do it for me. I'm not sure what I was expecting, but it definitely wasn't what I ended up with it. It certainly wasn't horrible or anything, but just fell short of my expectations. I'm sorry!

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Lisa Michelle

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

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Reviewed: Dec. 11, 2007

Delish. My middle son said it tasted like Honey Mustard sauce. I used less brown sugar. Had to strain the flour out of the gravy. Great change from my usual baked chicken.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2007

Absolutely delicious! I wish I could be one of theose people who could say that I changed it to suit my taste but I made it exactly how it was supposed to be made and it was great! Nothing needs changed or tweeked. Perfect the way it is!

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Darkpagan

Cooking Level: Intermediate

Home Town: Kendrick, Idaho, USA

Living In: Lewiston, Idaho, USA

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Reviewed: Sep. 18, 2007

A little too sweet.

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cmlaurias

Cooking Level: Intermediate

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Reviewed: May 8, 2007

Family loves this chicken. I thought it was a little on the sweet side, but everyone else raved about it. I served with a combo of white & wild rice w/ a can of peas. Thanks for recipe!

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LITELADY

Cooking Level: Expert

Home Town: Ashland, Missouri, USA

Living In: Centralia, Missouri, USA

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Reviewed: Mar. 29, 2007

This a very good every day meal!!!!!!!!!!

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Texasfairbaker

Cooking Level: Expert

Home Town: Waco, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Mar. 11, 2007

This is just the recipe I was looking for! The sauce has great flavor...I took the leftovers to work and shared some with a cowroker and everybody raved and asked for the recipe. I served with streamed snap peas, carrots and rice. This would probably be good if modified into a breaded chicken as well.

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Mrs. Z

Cooking Level: Expert

Home Town: South Charleston, Ohio, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 2, 2007

This is a great recipe! I have also discovered a great way to serve any leftovers. Cut up the chicken and serve it cold with lettuce and almonds for a tremendous "grilled" chicken salad. As an extra bonus, leftover sauce can be used as a dressing! If yours is as thick as mine was, you might want to add some water to thin it out a bit, though.

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JLECRONE

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Orange Juice Chicken

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