Triple Citrus Chicken Breasts

Recipe by Elisa72
READY IN: 2hrs 50mins




  • 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.