Tri-Citrus Chicken Cutlets
This light dish has a tremendous tang as a result of the zest. A little sauce goes a long way.
"Very good recipe - the sauce came out very nice. There seems to be one mistake in the instructions - the balsamic vinegar should be part of the marinade - hold out the oil and heavy cream for later in the cooking process. I marinaded this for only about 45 minutes and got a very nice flavor in the chicken."- evh
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|1 poundchicken breast tenders; (flattened with mallet)|
|1 tsplemon zest; grated|
|1 tsporange zest; grated|
|2 clovesGarlic; peeled and minced|
|1 tbsChives; chopped|
|1/4 tspfresh ground Black pepper|
|2 tbsfresh lime juice|
|2 tbsfresh lemon juice|
|1.5 tbsSplenda (or honey if not concerned with sugar)|
|2 tspBalsamic Vinegar|
|2 tbsVegetable oil|
|2 tbsHeavy cream|
Tri-Citrus Chicken Cutlets Preparation
In medium bowl, whisk together all ingredients except the oil and vinegar.
Marinade the chicken tenders for minimum 30 minutes, 2 hours preferred.
In large, heavy, nonstick skillet over high heat, warm oil. Add chicken (not marinade) until browned, about 2-3 minutes per side. Lower heat to medium and add the marinade to the chicken. Scrape any brown bits from the pan to incorporate into sauce. Braise the chicken in the sauce until cooked through. Remove chicken and transfer to serving platter and cover with foil to keep warm.
Add cream and reduce remaining sauce until thick enough to coat the back of a spoon.
Plate sauce first, on bottom, so that diners can moderate the amount of the tangy sauce they desire. Add a pinch of fresh black pepper, a pinch of course sea salt, and garnish with thin slices of lime and orange.
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