Triple Citrus Chicken Breasts
A Tangy Delight"If you like it wicked tangy like zinger level this recipe is for you. I will say the first batch of marinade I made the balsamic vinegar was too much. Overall the taste was good but had too much of a bite for me and maybe use 1/2 of the suggest vinegar.. Hubby didn't like it." - angelalaw
Yield: 6 Ready in 45 minutes
890 people trying soon
Verified by stevemur
|6 skinless, boneless chicken breast halves|
|1 tsplemon zest; grated|
|1 tsporange zest; grated|
|1 cloveGarlic; peeled and minced|
|1 tblspoonsChives; chopped|
|1/4 tspBlack pepper|
|3 tblspoonsFresh lime juice|
|2 tblspoonsFresh Lemon Juice|
|1 tspBalsamic vinegar|
|2 tblspoonsVegetable oil|
|2 tblspoonsHeavy cream|
Triple Citrus Chicken Breasts Preparation
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 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 - 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.
Republished with Permission, National Chicken Council
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