Skillet Chicken Breasts in Orange-Mustard Sauce

• 1 tsp. dried rosemary leaves
• 1/2 tsp. paprika
• 1/4 tsp. ground black pepper
• 4 small boneless skinless chicken breasts (1 lb.)
• 1 Tbsp. oil
• 1 tsp. zest and 1/2 cup juice from 1 orange
• 4 tsp. GREY POUPON Dijon Mustard
• 1 Tbsp. brown sugar
• 2 tsp. cornstarch

1. Mix seasonings; rub onto both sides of chicken breasts.
2. Heat oil in large skillet on medium-high heat.
3. Add chicken; cook 4 to 5 min.
4. on each side or until lightly browned on both sides.
5. Meanwhile, mix orange zest, juice, mustard and sugar until blended.
6. Add orange juice mixture to skillet.
7. Bring to boil; cover.
8. Simmer on medium-low heat 5 to 6 min.
9. or until chicken is done (165 degrees F).
10. Remove chicken from skillet, reserving sauce in skillet; cover chicken to keep warm.
11. Remove 2 Tbsp.
12. sauce from skillet; mix with cornstarch until blended.
13. Return to skillet; cook on medium heat 3 to 5 min.
14. or until thickened, stirring constantly.
15. Serve spooned over chicken.

rosemary, paprika, ground black pepper, chicken breasts, oil, orange, poupon, brown sugar, cornstarch

Taken from www.kraftrecipes.com/recipes/skillet-chicken-breasts-in-orange-mustard-sauce-158910.aspx (may not work)