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Lemon-Infused Triple Citrus Chicken Breasts: A Zesty Delight

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Ingredients

Adjust Servings:
4 boneless skinless chicken breast halves
3/4 teaspoon lemon zest, grated
3/4 teaspoon orange zest
1 garlic clove, peeled and minced
2 teaspoons fresh chives, chopped
3/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon juice
2 teaspoons honey
3/4 teaspoon balsamic vinegar
1 tablespoon vegetable oil, plus
1 teaspoon vegetable oil
1 tablespoon heavy cream, plus

Nutritional information

202.5
Calories
70 g
Calories From Fat
7.8 g
Total Fat
2.1 g
Saturated Fat
75.2 mg
Cholesterol
515.2 mg
Sodium
4.5 g
Carbs
0.2 g
Dietary Fiber
3.1 g
Sugars
27.5 g
Protein
147g
Serving Size

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Lemon-Infused Triple Citrus Chicken Breasts: A Zesty Delight

Features:
    Cuisine:

    Chickens like lemon. No, really! Total time estimate does not include 2 hours marination.

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Triple Citrus Chicken Breasts With Lemon Pepper Sauce, Chickens like lemon No, really! Total time estimate does not include 2 hours marination , 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


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    Steps

    1
    Done

    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.

    2
    Done

    Lemon Pepper Sauce:

    3
    Done

    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.

    4
    Done

    Remove Chicken from Bag. Shake Excess Marinade Into Bag and Reserve.

    5
    Done

    in Large, Heavy, Nonstick Skillet Over High Heat, Warm Oil. Saut 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.

    6
    Done

    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.

    7
    Done

    Pour Hot Sauce Over Chicken Breasts. Garnish With Slices of Lime, Lemon or Orange.

    Avatar Of Mabel Kim

    Mabel Kim

    Kimchi queen creating fermented dishes that are both flavorful and probiotic-rich.

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