Orange Mustard Chicken with Simple Salad

Firstly I would like to update some recent posts and inform everyone that this recipe, along with the ceviche, tartare, and steak with tomato salad recipes are all friendly to those with celiac disease. I have a few family members affected by this, so naturally my interest in creating recipes that don't exclude those with this issue has increased. Here's another one.

Orange-Mustard Chicken with Simple Salad
serves 3-4


Ingredients:
4 boneless, skinless chicken breasts, halved and butterfly cut
2 oranges, supremed with scrap and juice reserved
2 tsp cornflour (cornstarch)
2 pints plain yogurt
1 tsp Dijon mustard
1 tsp stone ground mustard
4 handfuls mixed greens
1/2 red onion, sliced
1/2 cucumber, peeled and sliced
2oz lemon juice
6oz olive oil
Salt & pepper to taste

Directions:
Firstly, a butterfly cut (for the chicken) is when the piece is sliced lengthwise in half, but not all the way through, so the piece folds open and looks similar to a butterfly's wings. I didn't make up the name, but it makes sense. Also supreme cuts (in reference to the oranges) is when the orange is peeled and cut into segments.

In a pot, combine the con starch and orange juice. Add the yogurt and mustards. Simmer and stir until the sauce reduces to a thicker consistency. Add the orange segments and set aside.

In a separate pan, on medium heat, add enough olive oil to coat the bottom of the pan and sear the chicken breasts after seasoning them with salt and pepper. Cook for about 8 minutes on each side, or until cooked all the way through. Remove from the pan, and set aside.

For the salad, combine the mixed greens, red onion, cucumber, lemon juice, olive oil and salt & pepper in a mixing bowl. Mix thoroughly.

To serve place handful of tossed salad on the plate. Next to it stack the chicken breast and pour the orange-mustard sauce over the chicken. Enjoy!