Prep 20 mins
Cook 0 mins
Tart, savory, yummy. Chicken breast filets should be removed and saved for another use. Since there is a wide range of preference for tartness, I recommend starting with half the lime and lemon juices, then tasting, then adding more to taste. As written, this is quite tart...but then I like it that way.
- 1 -1 1⁄2 lb boneless chicken breast
- 3 tablespoons flour
- 2 teaspoons dried oregano
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 medium lime, rind of, finely grated
- 1 medium lemon, rind of, finely grated
- 1⁄4 cup water
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh cilantro or 2 tablespoons parsley, finely chopped
- salt & freshly ground black pepper
- Combine flour, oregano and 1/2 t salt in a flat dish.
- Heat oil and butter in 10-inch skillet over medium high.
- Flour both sides of each piece of chicken breast; shake off excess. Add to skillet and saute, without moving the pieces around, for about 2 minutes. Turn with tongs; saute another 2-3 minutes. Remove to a plate and keep warm.
- Move skillet off the heat. Add water and citrus rinds and juices. (Be careful, it steams wildly). Return skillet to heat and deglaze, scraping up all the chicken and crust bits.
- Reduce for 30 seconds or until syrupy. Add cilantro or parsley and season to taste with salt and pepper. Spoon sauce over chicken breasts.
Made for Aus/NZ Recipe Swap #26. This was really good. I did reduce the zest by about a half. The only thing that concerned me was the short cooking time for the chicken. I browned it nicely and then put it back in the sauce and simmered it for another 10-15 minutes. None the less, this was good and I will make it again.
You really have to love citrus to enjoy this recipe (which I do). I thought it had a lovely lime flavour but my husband did not love it. The chicken was nice and juicy with a light and somewhat crispy coating. I did cut the citrus in half but next time I will make sure to decrease the rind a bit more. I wished there was a bit more sauce as what there was immediately soaked into the chicken. I used chicken tenders which may have influenced the intensity of the citrus. For we citrus lovers this is a great dish. Thanks for sharing your recipe. Made for 2009 Spring PAC.
Even for lemon lovers, this has alot of punch. We also used chicken broth for added flavor. It is very lemony, tart, and very tangy. Prepare to pucker!