Tri-Citrus Chicken Cutlets

Ready in 1 hour

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

Top-ranked recipe named "Tri-Citrus Chicken Cutlets"

4.3 avg, 3 review(s) 100% would make again

Ingredients

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1 pound chicken breast tenders; (flattened with mallet)
1 tsp lemon zest; grated
1 tsp orange zest; grated
2 cloves Garlic; peeled and minced
1 tbs Chives; chopped
1 tsp Salt
1/4 tsp fresh ground Black pepper
2 tbs fresh lime juice
2 tbs fresh lemon juice
1.5 tbs Splenda (or honey if not concerned with sugar)
2 tsp Balsamic Vinegar
2 tbs Vegetable oil
2 tbs Heavy cream

Original recipe makes 4

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 381 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 3 years ago
The instructions were not as clear as they could be, but the chicken turned out great!
cjsmith315 3 years ago
[I posted this recipe.]
rpldmcelhany 4 years ago
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