Orange-Dijon Pan Sauce With Rosemary
- Liquid: ½ cup orange juice
- Flavoring: 1 teaspoon Dijon mustard
- ½ teaspoon minced fresh rosemary leaves
- Fat: 1 tablespoon butter
- Measure juice, mustard, and rosemary in a 1-cup Pyrex measuring cup. Follow instructions for making a pan sauce.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/sauteed-boneless-skinless-chicken-breasts/
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