Oh, man, was this ever delicious! Marinaded over night, and the triple shot of citrus really made this chicken fork tender. I didn't use a non-stick pan to saute the breasts, so my sauce is a lot darker than it would be otherwise. But the flavor was fantastic! The only addition I made was more pepper in the final sauce. Will put this on the rotation menu and have frequently. Served with spaghetti with olive oil and parsley, so the chicken would not be over-shadowed. Thnx so much for posting, Sandi. Made for Fall 2008 My-3-Chefs.