Creole Chicken with Orange Mustard Sauce

(WJBK) - Get this recipe courtesy of the NAACP Fight for Freedom Fund dinner.

Creole Chicken
(Serves 4)
4 skinless and boneless chicken breasts
1 tablespoon Cajun seasoning
2 cups flour
2 tablespoons olive oil
1 cup orange juice
1 cup chicken stock
½ cup spicy brown mustard
2 tablespoons honey
2 teaspoons cayenne pepper sauce

Mix Cajun seasoning with flour
Coat chicken breasts in Cajun flour
Sautee chicken breast in olive oil until golden brown
Remove chicken from pan and place in 350º oven for 10 minutes
Add remaining ingredients to sauté pan and reduce by ½
Spoon sauce over chicken when done

Black-eyed Pea Succotash
(Serves 6)

1 16oz can black-eyed peas (drained)
1 lbs frozen corn kernels (thawed & drained)
½ cup small diced red onion
½ cup sliced scallions
1/3 cup diced red pepper
1/3 cup diced green pepper
¼ cup rice vinegar
1.5 tablespoon spicy brown mustard
1 tablespoon honey
2 teaspoon cayenne pepper sauce
6 tablespoon olive oil

Sautee red onion and peppers until tender
Add black-eyed peas and corn and sauté 5 min.
Mix remaining ingredients and add to black-eyed pea and corn mix
Heat until warm and serve

Green bean Almondine
(Serves 4)

1 lb clipped green beans
½ cup sliced almonds
2 tablespoon olive oil
Salt & pepper to taste

Toast sliced almonds in oven 350º for 4 – 5 minutes
Cook green beans in boiling water 3-5 minutes or until tender
Drain and toss in olive oil and salt & pepper