Orange Chicken Breasts With Baby Spinach

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Washington Post


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Finely grated zest and freshly squeezed juice of 1 orange (2 teaspoons zest, 1/4 cup juice)

1/4 cup white wine vinegar

1 tablespoon Dijon-style mustard

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon sugar

Freshly ground black pepper

1/2 cup olive oil

1 pound (four 1/2-inch-thick) chicken breast cutlets (see headnote)

6 ounces baby spinach, rinsed

Water, as needed

2 medium oranges, cut into segments (see NOTE)

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