Citrus Chicken
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons extra-virgin olive oil
- 2tablespoons butter
- 4boneless chicken breasts
- Salt and black pepper
- ¼cup flour
- 1large orange
- 2limes
- 1tablespoon sugar
Nutritional analysis per serving (4 servings)
512 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 63 grams protein; 878 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil and butter to the skillet and swirl it around.
- Step 2
Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the chicken in flour, shaking to remove the excess.
- Step 3
Add the breasts to the skillet and cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Step 4
Cut the orange in half. Section one of the halves as you would a grapefruit, removing any seeds. Juice the remaining orange half and one lime.
- Step 5
With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
- Step 6
Add the orange sections to the skillet and turn heat to low, stirring, until mixture is slightly thickened.
- Step 7
Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste. Cut the remaining lime into wedges for garnish.
Private Notes
Comments
I make a very similar dish, but I add 2-3 Tbl. dried mango that has been cut into smallish pieces and allowed to marinate in the citrus juices while the pan is heating and chicken cooking. During the reduction of the sauce, I add a Tbl. of fresh rosemary (1 tsp. dried).
You can get very bright, light results with this if you use coconut oil in place of butter. But remember that coconut oil mixes more easily with water and needs to be used in a non-stick pan of some kind, or mixed with butter.
Trace amounts of ginger will add lift.
Step 4 needs to be done before anything else. You do not want the pan juices damaged by great delay.
Of course if you splash cognac over it as you come to the table and apply a match you can call it Poulet Suzette. :-)
I read the comments before I made it and was glad I did. I added rosemary, grated ginger and fresh mango, and used coconut oil instead of butter. It got rave reviews in my house. I think with only the oranges it would have been a bit simple, but the other ingredients added some lovely layers to the sauce, and a bit of bit from the ginger.
Would anyone recommend marinating first? It seems like it would prevent dryness.
Terrific recipe! My only addition was some grated fresh ginger. It’s also pretty!
Easy dinner last night. Made garlic, ginger rice and roasted broccoli w/tomatoes and feta to accompany. Browned seaseoned chicken breasts, added fresh rosemary, thyme, shallots. After browning, removed and deglazed with Mineola orange chunks (did not peel), some juice, lime juice, white wine and orange liquor. Added chicken back. Thickly sliced. Delicious and easy.
Advertisement