Triple Citrus Chicken Breasts
- Yield: 6 servings
- Prep: 10 mins
- Cook: 10 mins
Ingredients
- 6-- skinless, boneless chicken breast halves
- 1teaspoon grated lemon zest
- 1teaspoon grated orange zest
- 1clove garlic minced and peeled
- 1tablespoon chives, chopped
- 1teaspoon salt
- 1/4teaspoon black pepper
- 3tablespoons fresh lime juice
- 2tablespoons fresh lemon juice
- 1tablespoon honey
- 1teaspoon balsamic vinegar
- 2tablespoons vegetable oil
- 2tablespoons heavy cream
Instructions
- Between two layers of plastic wrap, pound chicken breasts with meat mallet to an even thickness of about 1/2 inch. Place chicken in large, self-sealing plastic bag.
- In medium bowl, whisk together lemon zest, orange zest, garlic, chives, salt, pepper, lime juice, lemon juice, honey and balsamic vinegar. Pour into bag, over chicken. Close bag securely and turn to distribute marinade. Refrigerate at least 2 hours or as long as 24 hours, turning occasionally.
- Remove chicken from bag. Shake excess marinade into bag and reserve.
- In large, heavy, nonstick skillet over high heat, warm oil. Saute chicken until browned, about 2 to 3 minutes per side. Lower heat to medium and continue cooking until chicken is done, about 2 more minutes per side. Transfer to serving platter and cover to keep warm.
- Pour reserved marinade into skillet and bring to a boil over high heat. Scrape the bottom of pan with a wooden spoon to loosen any browned bits. Add any liquid that has collected around chicken and let mixture boil for 2 minutes, until slightly thickened and reduced. Stir in cream; cook for another minute. Pour hot sauce over chicken breasts. Garnish with slices of lime, lemon or orange.
From "MMMMiami" by Carole Kotkin and Kathy Martin (Henry Holt and Company, 1998).
Nutritional Info *per serving
- Calories 1290
- Glycemic Load 9.49
- Fat 57g
- Saturated Fat 14g
- Polyunsaturated Fat 22g
- Monounsaturated Fat 16g
- Cholesterol 480mg
- Sodium 2720mg
- Potassium 1480mg
- Carbohydrate 27g
- Fiber 1g
- Sugars 20g
- Protein 161g
- Trans Fat 1g
- Vitamin A 15%
- Vitamin C 60%
- Calcium 15%
- Iron 30%