Persian Chicken Breasts

davianng's Note:

Years ago, when I cooked for a caterer, we catered an affair for Frank Purdue (of chicken fame!) at the Boston Aquarium. This was what he chose as one of the dishes featuring his chicken. I fell in love with it!

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4

Yield: 4.0 cups

• 4 large boneless skinless chicken breasts
• 1 lemon , juice of
• 4 seedless oranges
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon turmeric
• ½ cup onion , chopped
• 5 tablespoons butter , divided
• ¼ cup vinegar
• 6 tablespoons sugar

Directions:

1. Cut chicken into 1" cubes.
2. Marinate chicken in lemon juice for 1 hour.
3. Peel short, very thin strips of orange zest with a vegetable peeler, about 2 T., set aside.
4. Peel the oranges, remove as much of the white pith as possible, divide into sections.
5. Put orange sections, salt, pepper and turmeric in a saucepan.
6. Saute onions in 1 T. butter until browned (about 10 minutes).
7. Add orange peel to onions, cook, stirring, about 1-2 minutes.
8. Add onion mixture to saucepan with orange sections.
9. Add vinegar and sugar, cook 15 minutes stirring gently so orange sections remain intact.
10. Remove chicken from marinade, saute in remaining butter until browned.
11. To serve: place chicken pieces on plate and spoon orange mixture on top.

Reviews

[Kristen Porter]

I chose not to rate this because I only had clementines on hand and made this with brown sugar...it wasn't very good. Maybe oranges would help?????

[Dixie_Amazon]

Wonderful recipe! I had to sub canned mandarin orange slices since I only had one orange. Can't wait to make it again.

[SVELTE]

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.