4 skinless, boneless chicken breast halves
2 T. prepared Dijon-style mustard
1/2 c. chopped onion
1/2 c. packed brown sugar, divided
2 c. Central Dairy Orange Juice
2 T. butter
2 T. all-purpose flour
Preheat oven to 375 degrees.
Place chicken in a 9×13 inch baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with 1/4 cup of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top.
Bake in preheated oven for 45 minutes, then pour off sauce from baking dish into a saucepan. Sprinkle chicken with remaining 1/4 cup brown sugar and return to oven.
Whisk flour into sauce, and add any leftover orange juice. Heat on high until the sauce thickens. Remove chicken from oven and place on a serving dish. Pour sauce over the chicken or into a gravy boat and serve.
Makes 4 servings