INGREDIENTS:

• 2 boneless, skinless chicken breasts
• 1/2 large orange, peeled
• 1 medium sprig of rosemary
• 1 Tablespoon dijon mustard
• 1 TB grass fed butter or ghee
• 1/4 cup chicken broth
• Salt and pepper, to taste

INSTRUCTIONS:

1. Season the chicken with salt and pepper, and allow it come to room temperature.
2. In a blender, blend the orange, rosemary, and dijon mustard until combined. Put aside.
3. Heat 1/2 TB of butter on a cast iron skillet to medium-high heat. Cook chicken until browned, about 3-4 minutes. Add the other 1/2 TB of butter, if necessary, and flip chicken breast. Cook the other side until browned.
4. Remove chicken from cast iron and put on a separate plate.
5. Add orange dijon mixture to cast iron with drippings. Bring to a boil, slowing adding the chicken broth when needed and constantly whisking the mixture.
6. Add the browned chicken, reduce the heat to medium-low, and cover the skillet, allowing to cook for 6-7 minutes.
7. Sprinkle with additional rosemary, if desired.