Persian Chicken Breasts
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
4-6 cups
- Serves:
- 4
ingredients
- 4 large boneless skinless chicken breasts
- 1 lemon, juice of
- 4 seedless oranges
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon turmeric
- 1⁄2 cup onion, chopped
- 5 tablespoons butter, divided
- 1⁄4 cup vinegar
- 6 tablespoons sugar
directions
- Cut chicken into 1" cubes.
- Marinate chicken in lemon juice for 1 hour.
- Peel short, very thin strips of orange zest with a vegetable peeler, about 2 T., set aside.
- Peel the oranges, remove as much of the white pith as possible, divide into sections.
- Put orange sections, salt, pepper and turmeric in a saucepan.
- Saute onions in 1 T. butter until browned (about 10 minutes).
- Add orange peel to onions, cook, stirring, about 1-2 minutes.
- Add onion mixture to saucepan with orange sections.
- Add vinegar and sugar, cook 15 minutes stirring gently so orange sections remain intact.
- Remove chicken from marinade, saute in remaining butter until browned.
- To serve: place chicken pieces on plate and spoon orange mixture on top.
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Reviews
-
Super quick easy and flavorfully orange receipe. Both myself and the DBF Loved this! He seldom swallows dinner whole while commenting around a biteful "This is really good. Is there more?" Only difference I made was to add the chicken back into the orange/onion saute sauce to impact the flavors a little more. Super great for lunch the next day too.
RECIPE SUBMITTED BY
davianng
United States