Breast of Chicken Citron
"This is a chicken dish that has a wonderful aroma & tastes like it took hours to prepare and the presentation deems it to be elegant enough for those special occassions. I serve it with rice & asparagus"
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 large boneless chicken breasts
- 1⁄4 cup flour
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 cup butter
- 1 tablespoon sherry wine
- 1 tablespoon white wine
- 3 tablespoons orange juice
- 1 teaspoon grated orange rind
- 2 teaspoons lemon juice
- 1 cup half-and-half
- 1 lemon, sliced in very thin slices
- 1⁄2 cup grated parmesan cheese
directions
- Preheat oven to 400 degrees F.
- Combine flour, salt, and pepper in a small bowl.
- Dust chicken with seasoned flour and place in a buttered casserole dish in a single layer.
- Dot chicken with butter and place in oven for 25 minutes.
- Then reduce the temperature to 325 degrees.
- Combine sherry, white wine, orange juice, orange rind, and lemon juice and pour over the chicken for an additional 20 minutes, covered.
- Remove casserole from the oven and pour half-and-half around the chicken.
- Let casserole cool slightly.
- On a cookie sheet, arrange lemon slices and sprinkle with grated parmesan cheese.
- Broil until lightly browned.
- Arrange chicken on a serving platter.
- Stir sauce and pour over chicken.
- Garnish with broiled lemon slices.
Questions & Replies
-
The name of the recipe is a bit confusing. I have some candied citron I wanted to use up. A search turned up this recipe. But there is no citron in it? The French use that word to mean lemon which is altogether different from the fruit Italian's use only in candied form. But even at that the lemon in this recipe is only a garnish. So where is the Citron that makes this Chicken "Citron"? Was it a typo since it has orange and lemon both citrus fruits, so should have read citrus instead of citron?
Reviews
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This is a lovely dish suitable for guests and easy enough for every day. The sauce is light, refreshing, and delicious! The only modification I made was to lightly brown my chicken breasts in olive oil prior to placing them in the oven. Thanks for a great recipe, Cher! -
This turned out amazing for us. Took the reviewers advice & browned the chicken in a skillet with oil (so I didn't add the butter to casserole). I didn't do the lemon garnish, however, at the end I still put some parmesan on chicken & broiled. Once, on another recipe, I ran out of lemon rind & used lemon pepper & it worked so decided to use it again but for the orange rind, just 1/2 tsp. We don't like things really creamy so I cut back sauce in 1/2 & substituted yogurt/sour cream instead. The flavours were fabulous for us, we liked the yogurt tartness with the lemon/orange flavour along with abit of spice from the lemon pepper. Great recipe, thanks for sharing. -
I prepared this dish differently and made some changes to the recipe. Instead of baking this dish, I pan seared the chicken, removed it from the pan and created a sauce with the pan drippings. I did not dot the chicken with butter and I used a fat free creamer instead of half-and-half to cut down on fat and calories. I thought it could have had more flavor. My husband enjoyed it. I thought it was so-so. My husband and I both agreed the broiled lemon slices with the parmesan cheese were not necessary at all. They are basically a garnish and add nothing to the taste of the dish. -
I used cream of chicken instead of half and half and everyone wolfed it down before I could even serve myself.
