Triple Citrus Chicken Breasts
photo by Stephanie Y.
- Ready In:
- 2hrs 50mins
- 6 boneless skinless chicken breast halves
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1 garlic clove, peeled and minced
- 1 tablespoon chives, chopped
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons 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.
- In a 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.
- Saute chicken until browned, about 2 to 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. Serve with rice or couscous, a green salad or vegetable and sliced mangoes for dessert.
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RECIPE SUBMITTED BY
I'm a lifetime Californian. Recently remarried to the most wonderful man! I have three teenagers from my first marriage and a teenage stepdaughter. I love gardening but have a knack for killing houseplants. We have a playful Scottie and a bipolar (!) Jack Russell; we recently said goodbye to our very old and very loved kitty.</p>