CUBA ~ Chicken with Mustard-Yogurt Sauce
CUBAN CHICKEN WITH MUSTARD-YOGURT SAUCE
Pollo con Salsa de Mostaza y Yogur
In this recipe, the Dijon mustard and yogurt combine with cilantro and the fruit juice in a stimulating way that transforms these good ingredients into a great dish that will have you wanting more.
Serves 4
8 boneless, skinless chicken breast halves
2/3 cup sour orange juice
{If you do not have sour orange juice, substitite 1/3 cup fresh orange juice and 1/3 cup fresh lime juice}
2 teaspoons light olive oil
1/2 cup chicken broth
1/4 cup Dijon mustard
1 cup plain nonfat yogurt
1 teaspoon finely chopped scallions/green onions
1 tablespoon chopped fresh cilantro
Place chicken between sheets of wax paper or plastic wrap. Pound to a 1/4-inch thickness with a heavy metal kitchen mallet. Marinate in sour orange juice for about 1 hour. Drain off marinade and discard. Heat a large skillet and add olive oil. When the oil begins to smell fragrant, add chicken and saute over medium heat until browned on both sides, about 5 minutes per side. Transfer chicken to a plate and keep warm. Pour off any excess fat. Add chicken broth to the pan and cook over high heat, stirring often, until reduced by half, about 5 minutes. Remove from heat. Whisk in mustard, yogurt, and scallions. Add cilantro. Return chicken to pan and coat with sauce. Serve over white rice with fried plantains.
Source: "CUBA COCINA!" by Joyce LaFray