Prep 15 mins
Cook 10 mins
Chickens like lemon. No, really! Total time estimate does not include 2 hours marination.
- 4 boneless skinless chicken breast halves
- 3.69 ml lemon zest, grated
- 3.69 ml orange zest
- 1 garlic clove, peeled and minced
- 9.85 ml fresh chives, chopped
- 3.69 ml salt
- 0.59 ml black pepper
- 29.58 ml fresh lime juice
- 14.79 ml fresh lemon juice
- 4.92 ml fresh lemon juice
- 9.85 ml honey
- 3.69 ml balsamic vinegar
- 14.79 ml vegetable oil, plus
- 4.92 ml vegetable oil
- 14.79 ml heavy cream, plus
- 4.92 ml heavy cream
- Between two layers of plastic wrap, pound chicken breasts with meat mallet to an even thickness of about 1/2 inch. Place chicken in large, self-sealing plastic bag.
- Lemon Pepper sauce:.
- In medium bowl, whisk together lemon zest, orange zest, garlic, chives, salt, pepper, lime juice, lemon juice, honey and balsamic vinegar. Pour into bag, over chicken. Close bag securely and turn to distribute marinade. Refrigerate at least 2 hours or as long as 24 hours, turning occasionally.
- Remove chicken from bag. Shake excess marinade into bag and reserve.
- In large, heavy, nonstick skillet over high heat, warm oil. Sauté chicken until browned, about 2 - 3 minutes per side. Lower heat to medium and continue cooking until chicken is done, about 2 more minutes per side. Transfer to serving platter and cover to keep warm.
- Pour reserved marinade into skillet and bring to a boil over high heat. Scrape the bottom of pan with a wooden spoon to loosen any browned bits. Add any liquid that has collected around chicken and let mixture boil for 2 minutes, until slightly thickened and reduced. Stir in cream; cook for another minute.
- Pour hot sauce over chicken breasts. Garnish with slices of lime, lemon or orange.
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.