2 tbsp. ground cumin
4 boneless, skinless chicken breast halves
1 tbsp. olive oil
1 cup plus 1 tbsp. chicken broth, divided
1/2 cup tangerine juice
2 tbsp. chopped jalapeno chile
2 tbsp. Dijon mustard
2 tsp. cornstarch
2 tangerines, peeled, broken into segments
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup cilantro

Sprinkle cumin over chicken, coating both sides well. Heat oil in a large skillet over medium-high heat. Add chicken, cook 4 minutes. Turning once, until browned. Remove from pan. Increase heat to high, add 1 cup broth to pan, boil 1 minute to reduce slightly.

Whisk in tangerine juice, chile and mustard. Return chicken to skillet. Cover, gently simmer 5-8 minute, turning once until no longer pink. Place chicken on platter, cover loosely with foil to keep warm.

In a small bowl, blend remaining broth and cornstarch until smooth. Add to sauce in skillet. Bring to boil, cook until thickened. Add tangerine segments, cook briefly to warm. Stir in salt and pepper.

Serve sauce over chicken, sprinkle with cilantro.

Submitted by: Sherry Monfils