Recipe by BarbryT
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.
Top Review by LARavenscroft
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.
- 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
Directions See How It's Made
- 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.