Mustard chicken breasts with ginger and tangerine from Dinner: Changing the Game (page 39) by Melissa Clark

  • chicken breasts
  • garlic
  • fresh ginger
  • thyme
  • whole grain mustard
  • tangerines

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Simplest green salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on September 16, 2020

    I fall more on the side this recipe being good enough to repeat. Tangerines are not in season here, so I used OJ concentrate and water, and seeing others' notes about missing the citrus, went heavy on the concentrate (and added some lime juice to brighten it up a bit). I thought the chicken had a lot of flavor, but second FJT about pounding the chicken thin enough...I was afraid of pounding it too thin and drying it out, but instead it took maybe 15 minutes longer to cook. Served with roasted sweet potatoes and mushrooms.

  • Tweedles81 on March 07, 2020

    I agree with all of the comments about this being good, but not great, and I too will move on to other recipes in this amazing book instead of trying this one again. I marinated the chicken at room temp for 15 minutes. The chicken had some flavor but not a lot. It sounds like marinating did not help all that much based on the other reviews.

  • TrishaCP on January 08, 2018

    I'm in the "just okay" crowd on this one. We marinated for about 2 hours, and I concur with Zosia that the only citrus notes came from the zest added at the end.

  • FJT on July 01, 2017

    We really liked this, although I need to practice pounding the chicken to make it thinner so that it cooks in the time stated. Flavours were great - I used Dijon mustard instead of wholegrain. We thought the flavours were well balanced. This was a nice, light main course served with a pile of vegetables.

  • Zosia on June 23, 2017

    This was okay but I thought the mustard overpowered the other ingredients. The only citrus I could taste was the zest added at the end. I did like the method of flattening the breasts slightly to ensure an even cook.

  • Jane on May 28, 2017

    I liked this a lot. I marinated the chicken for about two hours which gave a good flavor. And finishing it off with more tangerine zest and parsley was a nice touch. I served it with baked sweet potato and roasted asparagus.

  • paulabee on May 21, 2017

    This was good but I don't think it merits repeating - while the marinade is an unexpected combination of flavors, it's not really much more than the sum of its parts. Good but not amazing, and there's so many other recipes in this book that look delicious so I'll move on to those!

  • Delys77 on April 06, 2017

    The broiler results in nicely cooked juicy chicken but very little browning in my oven, which I somewhat missed. Perhaps the grill.

  • stockholm28 on April 04, 2017

    I liked this, but it didn't quite rise to the "must make again" category. It is only 6 WW points, so if you are looking for a lighter recipe, this fits the bill. The takeaway for me was pounding the chicken breasts to 1/2 inch thick and cooking under the broiler. The chicken cooked quickly yet did not dry out.

  • megaelim on April 02, 2017

    This was really delicious. I subbed in boneless thighs (this was the first thing I broiled in our new oven, so I was definitely experimenting with time there. Thighs do take longer.). The tangerine went really well with the chicken. I served with some rice and sautéed Swiss chard - BF said he'd happily have this again.

  • L.Nightshade on April 02, 2017

    This is a main course, definitely not a complete dinner. The headnotes state to serve with roasted potatoes, sweet or regular, and the salad on page 371. Chicken breasts (thighs can be subbed for dark meat lovers) are pounded to about 1/2 inch, then marinated in whole grain mustard, thyme, garlic, salt, pepper, ginger, tangerine juice, tangerine zest, and olive oil. Per the recipe, they are cooked under the broiler, but due to our non-working oven, ours were done on the grill. Once cooked, they are topped with additional zest, parsley, flaky salt, and drizzled with olive oil. Tangerine is absolutely lovely with chicken! And the entire combination, with mustard and ginger, was just delicious. It’s a very easy treatment for chicken with a substantial reward. I served this with the grilled broccolini from Gjelina, and that was dinner.

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