Saucy Citrus Garlic Chicken Breasts, Microwaved & Easy!

Submitted by januarybride

"This is a take on troyh's Easy Garlic Chicken Breasts, but I switched up the ingredients, cooked it in the microwave and used the drippings to make a wonderful lemon butter sauce. SUPER SIMPLE. . .you must try this! Perfect over rice with a side of asparagus."

 

• Ready In: 36hrs 15mins
• Ingredients: 11
• Serves: 3

ingredients

• 3 boneless skinless chicken breasts, frozen
• 1 lemon, juice of
• 1 lime, juice of
• 1⁄4 cup olive oil
• 2 minced garlic cloves
• salt
• pepper
• 1⁄2 tablespoon cornstarch
• 1⁄2 tablespoon cold water
• 1⁄2 tablespoon capers
• 2 tablespoons butter

directions

1. Place frozen chicken breasts in a ziplock baggie (or whatever brand you prefer).
2. Juice your lemon and lime. . .you should have 1/4 cup of juice.
3. Whisk the juice, oil and garlic and pour mixture into the baggie over top the chicken. Seal and place in fridge to marinate for approximately 24-30 hours (so if you want them for dinner Friday, start marinating them Thursday morning).
4. 1 hour prior to cooking, remove chicken from the fridge and let it come to room temperature.
5. Remove chicken from marinade, season both sides with salt and pepper, and place in a baking dish. Discard your marinade.
6. Cover the dish lightly with wax paper. Cook in microwave on power level 7 for 10-12 minutes, turning the chicken over half way through cooking. I recommend checking the chicken for doneness after 10 minutes so as not to overcook, then just do 1 extra minute at a time from there. When you poke with a fork, the juices should run clear.
7. When chicken is cooked, remove it from the drippings and place on a plate (tent it with aluminum foil to keep it warm).
8. Pour the drippings into a small sauce pan, add butter and place on med-high heat.
9. Mix the cornstarch and water; add it to the sauce pan and bring to a boil, then turn down and simmer 2 minutes or until desired thickness (remember it will thicken a bit upon standing and cooling).
10. Add Capers to sauce.
11. Serve chicken with a small amount of sauce poured over top and a side of rice and some asparagus spears for a wonderful meal.
12. NOTE: The time of cooking is based on 3 medium to large boneless, skinless chicken breasts, so if yours are smaller, you will need to marinate less and cook a minute or two less.

Reviews

[Sydney Mike]

Here is a great-tasting chicken dish that I served with brown rice! Followed the directions & ingredients, except that I used lemon pepper instead of the S&P indicated! A wonderful meal, & well worth the effort ~ I think the citrus marinade is what made this for me! Thanks for sharing! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]