Spiced Chicken with Tangerine Sauce

Ingredients

2 ground cumin
4 boneless skinless chicken breast halves
1 tablespoon olive oil
1 cup plus reduced-sodium chicken broth
2 chopped jalapeno chile
2 Dijon mustard
2 cornstarch
1/2 cup fresh tangerine or clementine juice
2 tangerines or clementines, peeled, broken into segments
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup fresh cilantro leaves

Instructions

Sprinkle cumin over chicken, coating both sides well. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 4 minutes or until browned, turning once. Remove chicken from skillet. Increase heat to high. Add chicken broth to skillet; boil for 1 minute to reduce slightly. Whisk in tangerine juice, chile and mustard. Return chicken to skillet; cover and gently simmer about 5 minutes or until juices run clear, turning chicken once. Place chicken on platter; cover lightly to keep warm. In small bowl, blend 1 tablespoon chicken broth and cornstarch until smooth; add to sauce in skillet. Bring to a boil; cook until thickened. Add tangerine segments and cook briefly to warm. Stir in salt and pepper to taste. Serve sauce over chicken; sprinkle with cilantro.

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arleenh

Feb 18, 2013

This recipe would be much better with actual units for the numbers--2 cumin plants, seeds, or what? 2 gallons of Dijon mustard, 2 tablespoons, 2 ounces or what? And are cornstarches sold separately so I can buy 2? I wanted to make it for supper, but . . . . I am not good at guessing.