Chicken with Citrus Sauce
After the busy week, I am happy to have made something a bit challenging that I found on Serious Eats, from their Healthy & Delicious section. This took a while because of the various prep work, but it was quite tasty and I’m sure you will enjoy it.
Chicken with Citrus Sauce (Serves 3-4):
- 1 navel orange
- 1 lime
- 1 pound boneless, skinless chicken breast, sliced thin and pounded to 1/2″ thickness
- 2 tsp. vegetable oil
- 1 small onion, chopped
- 1 medium clove garlic, chopped
- 1 sprig fresh thyme (or 1 tsp. dried)
- 1/2 cup dry white wine
- 1 1/2 cups chicken broth
- 1 tbsp. olive oil
- 1 tsp. unsalted butter
- kosher salt
- freshly ground black pepper
- Wash and dry the fruit, and grate 1/2 tsp. of zest from each fruit and collect in small bowl. Peel and segment the fruit, set aside the segments and juice the husks into another bowl. There should be slightly less than 1/4 cup of total juice.
- Heat vegetable oil in a large pan over medium heat. Add onion, garlic, and thyme and cook for about 5 minutes, or until onion is soft. Add wine, and cook until liquid is reduced by half. Add broth and zest, and cook for 10 minutes or until liquid is reduced again by half. Add juices and cook for another 10 minutes. Strain sauce into small saucepan to remove solids, and cook for 2-3 more minutes or until liquid measures about 1/2 cup. Remove from heat and set aside.
- Wipe large pan out with paper towel, add olive oil and turn heat up to medium-high. Coat chicken pieces with salt and pepper and add to pan. Cook chicken for a few minutes per side, or until just cooked through. Remove chicken and set aside to rest, loosely covering with foil.
- Add reduced sauce back to pan, and add the citrus segments. Cook until just warmed through, and then remove the pan from heat and add butter, stirring until butter is fully integrated. Season the sauce with salt and pepper, plate the chicken and pour all of the sauce on top. Serve immediately with your favorite vegetable and some brown rice.