Israeli Chicken

Pat the chicken dry with paper towels and season both sides generously with salt and pepper.

Heat the butter in a large skillet over medium-high heat until foaming, then add the chicken and brown for 3–4 minutes per side until golden.

Transfer the browned chicken to a plate and set aside.

In the same skillet, sauté the finely chopped onion over medium heat until softened and fragrant, about 3–4 minutes.

Stir in the Dijon mustard and brown sugar, mixing well to combine and toast the sugar slightly, about 1 minute.

Pour in the orange juice and scrape the bottom of the skillet with a wooden spoon to deglaze, loosening any browned bits.

Return the chicken to the skillet, nestling it into the sauce and ensuring it is partially submerged.

Reduce heat to medium-low, cover the skillet, and simmer gently for 20–25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Uncover the skillet and simmer for an additional 2–3 minutes if desired to reduce and concentrate the sauce, then taste and adjust seasoning with salt and pepper.

Transfer the chicken to serving plates and spoon the warm sauce over top, distributing the onions evenly among portions.