Triple Citrus Chicken Breasts

Triple Citrus Chicken Breasts

31 review, 4.1 star(s). 0% would make again

Ready in 45 minutes

A Tangy Delight


6 skinless, boneless chicken breast halves
1 tsp lemon zest; grated
1 tsp orange zest; grated
1 clove Garlic; peeled and minced
1 tblspoons Chives; chopped
1 tsp Salt
1/4 tsp Black pepper
3 tblspoons Fresh lime juice
2 tblspoons Fresh Lemon Juice
1 tblspoons Honey
1 tsp Balsamic vinegar
2 tblspoons Vegetable oil
2 tblspoons Heavy cream

Original recipe makes 6



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

Verified by stevemur
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Just ok nothing great
kmackjr 2w ago

Just ok nothing great
kmackjr 2w ago

I agree that it needed a bit more. I modified as follows: -Tossed the apples in a little brown sugar, cinnamon and nutmeg. - For the topping i melted the butter and added a 1/4 cup more brown sugar, 1/4 tsp each ground nutmeg and vanilla extract. -Dotted the top with a tablespoon of butter cut into little pieces before baking.
NJinGA 2y ago

Nice summer dish I tweaked the marinate put juice of orange and pulp also added brown sugar and oil make more marinate doubled all portions of original recipe. I added as I needed for my taste.
wayne1991 2y ago

Was real nice :)
Possum87 3y ago

This is a favorite with our friends when we have them round for dinner
nornabell 3y ago

I added some Patron tequila when cooking it and it came out great! I will definitely make this again.
Jackiechan042003 3y ago

Loved this! Next time I will have to make with more sauce than before, but overall it was delish!
Angelaandrews7 3y ago

I loved this recipe! It was delicious and tangy! I made it with plain white rice because the chicken has a great flavor already! Somehow my sauce looked darker than the picture, lol. Overall it was good and I'd make it again. My bf also enjoyed it!
Cindy84 3y ago

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