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Roast Chicken Breast With Citrus Sauce

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Ingredients

Adjust Servings:
2 navel oranges
2 limes
6 chicken breasts (with skin and bone, 6 oz each)
2 tablespoons vegetable oil
3 - 4 shallots, coarsely chopped (or 1 small onion)
1 large garlic clove, coursely chopped
1 sprig fresh thyme
1 cup dry white wine
3 cups low sodium chicken broth
3 tablespoons extra virgin olive oil
sea salt (to taste)
fresh ground pepper (to taste)
1 tablespoon unsalted butter (do not use margarine)

Nutritional information

455.5
Calories
247 g
Calories From Fat
27.5 g
Total Fat
6.8 g
Saturated Fat
97.9 mg
Cholesterol
131.9 mg
Sodium
12.5 g
Carbs
1.7 g
Dietary Fiber
4.9 g
Sugars
33.5 g
Protein
397g
Serving Size

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Roast Chicken Breast With Citrus Sauce

Features:
    Cuisine:

    Found this in a magazine. Posting here with some modifications to the ingredients. The sauce may be made a couple days in advance ... keep refrigerated.

    • 125 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Roast Chicken Breast With Citrus Sauce, Found this in a magazine Posting here with some modifications to the ingredients The sauce may be made a couple days in advance keep refrigerated , Found this in a magazine Posting here with some modifications to the ingredients The sauce may be made a couple days in advance keep refrigerated


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    Steps

    1
    Done

    Oranges & Limes: Cut 6 Long Strips of Zest from the Oranges and 4 Long Strips from the Limes. Peel the Oranges and Limes With a Knife, Removing All the White Pith. Working Over a Bowl, Release the Orange and Lime Sections from the Membranes. Reserve 1/2 Cup of the Juice.

    2
    Done

    Sauce: Separate Meat from Bones. If Making Sauce in Advance, Store the Meat in the Refrigerator Until Needed.

    3
    Done

    Heat Vegetable Oil in a Large Oven Proof Skillet.

    4
    Done

    Coursely Chop the Bones Then Brown Over High Heat (about 4 Min). Reduce Heat to Moderate, Add the Shallot, Garlic and Thyme. Stirring Occassionally, Cook Until Shallot Is Golden.

    5
    Done

    Add the Wine and Bring to a Boil Over High Heat Until Reduced to 1/2 Cup.

    6
    Done

    Add the Stock and Reserved Zest Strips; Simmer Over Moderate Heat Until Reduced by Half (about 10 Minutes).

    7
    Done

    Add the Reserved Citrus Juice and Simmer For 10 Minutes More.

    8
    Done

    Strain the Sauce Into a Saucepan and Boil Over High Heat Until Reduced to 1-1/4 Cups (about 8 Minutes). Wipe Out the Skillet.

    9
    Done

    Chicken: Preheat Oven to 400 Degrees.

    10
    Done

    Heat the Olive Oil in the Skillet. Season the Chicken With Salt and Pepper. Add to Skillet Skin-Side Down.

    11
    Done

    Cook Over Moderate Heat Until Skin Is Browned (about 4 Min).

    12
    Done

    Turn Over and Roast in Oven For 30 Minutes or Until Just Cooked Through.

    13
    Done

    Transfer to Serving Plate.

    14
    Done

    Finishing: Pour Off the Fat in the Skillet.

    15
    Done

    Add the Citrus Sauce and Bring to a Boil Over High Heat. Scraping Up Any Brown Bits in Skillet. Reduce to 1 Cup.

    Avatar Of John Jackson

    John Jackson

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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