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Chicken Breasts with Citrus Pan Sauce

Chicken Breasts with Citrus Pan Sauce



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Ingredients

  • 4 bone-in chicken breast halves with skin
  • 5 teaspoons ground cumin, divided
  • 4 tablespoons olive oil, divided
  • 1/4 cup fresh lemon juice
  • 2 teaspoons grated orange peel
  • 1 1/2 teaspoons grated lemon peel
  • 1/3 cup chopped fresh cilantro

Recipe Preparation

  • Preheat oven to 425°F. Slide fingertips beneath skin of each chicken breast to loosen. Sprinkle each chicken breast with 1 teaspoon cumin and salt and pepper; rub seasoning beneath and on top of skin.

  • Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Place chicken, skin side down, in pan and cook until skin browns, about 5 minutes; turn chicken over. Place skillet in oven and roast until chicken is cooked through, about 15 minutes.

  • Transfer chicken to plate. Add remaining oil to drippings in skillet; add garlic and sauté over medium-high heat 30 seconds. Add chicken broth, orange juice, lemon juice, orange peel, lemon peel, and remaining 1 teaspoon cumin; boil until reduced to 1 scant cup, about 3 minutes. Pour sauce over chicken; sprinkle with cilantro and serve.

Recipe by Brooke Dojny, Melanie BarnardReviews Section

Recipe Summary

  • 1 whole chicken (about 5 pounds), cut into 10 pieces ( watch video)
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon, quartered
  • 1 orange, quartered, plus 1/2 cup fresh juice (from 2 to 3 oranges)
  • 1/4 cup dry white wine, such as Sauvignon Blanc
  • 12 large soft dates, such as medjool or khadrawi, halved and pitted
  • 3 sprigs thyme
  • 1 cup large green olives, such as Cerignola

Preheat oven to 450 degrees. In a large roasting pan, season chicken with salt and pepper drizzle with oil. Squeeze lemon and orange over chicken, then add fruit to pan. Add wine, orange juice, half of dates, and thyme. Roast 25 minutes.

Remove pan from oven rotate chicken pieces if browning unevenly. Add olives and remaining dates. Roast until a thermometer inserted in chicken breast (avoiding bone) registers 160 degrees, about 15 minutes more. Transfer chicken and citrus to a platter.

Place roasting pan over high heat, mashing some of dates with the back of a wooden spoon, until sauce is reduced and thickened, about 3 minutes. Pour over chicken serve.


  • 4 chicken breast halves
  • Juice of 1 orange
  • Juice of 1 lime
  • Juice of 1 lemon
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 1/2 teaspoon chipotle Tabasco or 1/4 teaspoon regular Tabasco sauce

Gently pound chicken breasts between sheets of plastic wrap with hand or meat mallet just enough to make the breasts even in thickness.

Combine remaining ingredients and pour into a food storage bag.

Add the chicken and turn to coat well.

Refrigerate, turning occasionally, for about 2 to 4 hours.

Remove from the marinade and grill or broil the chicken for about 20 minutes, turning once, or until cooked through. When pierced with a fork, juices will run clear.

If desired, boil the marinade and use it to baste the chicken the last 5 or 10 minutes.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.


4. Add some liquid

Now it's time to loosen up those browned bits by adding a splash of liquid to the pan. Wine is the classic choice (red, white, sparkling—anything goes). You can alternatively use a fortified wine like sherry, marsala, or vermouth, or go the nonalcoholic route with juice. Add just enough liquid to coat the bottom of the pan. This part is called deglazing—the liquid (and a wooden spoon) help to release those extra-flavorful browned bits that the chicken left behind on the bottom of the pan.


Pan-Roasted Chicken with Citrus Sauce

1. Cut 6 long strips of zest from the oranges and 4 long strips from the limes. Peel the oranges and limes with a knife, removing all of the white pith. Working over a bowl, cut in between the membranes to release the orange and lime sections. Reserve 1/2 cup of juice.

2. Cut the breast meat from the bones, or have the butcher do this for you. Coarsely chop the bones. In a large ovenproof skillet, heat the vegetable oil. Add the bones and cook over high heat, turning occasionally, until browned, about 4 minutes. Add the onion, garlic and thyme and cook over moderate heat, stirring occasionally, until the onion is golden brown, 5 minutes. Add the wine and boil over high heat until reduced to 1/2 cup. Add the stock and the reserved zest strips and simmer over moderate heat until the stock has reduced by half, 10 minutes. Add the reserved citrus juice and simmer for 10 minutes longer. Strain the sauce into a saucepan and boil over high heat until reduced to 1 1/4 cups, 8 minutes. Wipe out the skillet.

3. Preheat the oven to 400°. Heat the olive oil in the skillet. Season the chicken breasts with salt and pepper and add them to the skillet skin side down. Cook the chicken over moderately high heat until the skin is browned, about 4 minutes. Turn the chicken over and roast in the oven for 10 minutes longer, until just cooked through. Transfer the chicken to plates.

4. Pour off the fat in the skillet. Add the citrus sauce and boil over high heat, scraping up any browned bits that have stuck to the bottom, until reduced to 1 cup, about 2 minutes. Add the reserved orange and lime sections and cook to warm through. Remove the skillet from the heat and gently stir in the butter. Season the sauce with salt and pepper. Spoon the citrus sauce and citrus sections over the chicken breasts and serve right away.

Make Ahead: The citrus sauce can be prepared through Step 2 and kept in the refrigerator for up to 2 days.

Easy Way: The dish is just as delicious with a simple mix of navel oranges and limes.


Recipe Summary

  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast halves - pounded thin
  • salt and pepper to taste
  • 2 shallots, chopped
  • 1 clove garlic, minced
  • ⅓ cup dry white wine
  • ½ cup chicken broth

Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.

Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.


Preparation

Season chicken breasts with salt, pepper and rosemary.

Over medium-high heat, in a non-stick frying pan, heat oil and butter. Sear chicken for 2 to 3 minutes on each side. Reduce heat to medium and cook until chicken is no longer pink. Set on plates and keep warm.

Creamy Citrus Fruits Sauce:

In a food processor, reduce peeled citrus fruits into a smooth purée. Set aside. In the frying pan used to cook the chicken, heat a little oil and butter over medium heat. Add garlic and cook 30 seconds, stirring occasionally. Deglaze with white wine, then simmer 30 for seconds.

Add citrus fruit purée and Canadian Cream cheese. Season with salt and pepper to taste and reduce heat to medium-low. Stir until cheese is melted and sauce is creamy.

Pour over chicken breasts and decorate with peeled orange and grapefruit quarters. Serve with fresh pasta and vegetables.

*Change the flavour of this dish by using Canadian Neufchâtel cheese.

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1. Season chicken breasts with salt, pepper and rosemary.

2. Over medium-high heat, in a non-stick frying pan, heat oil and butter. Sear chicken for 2 to 3 minutes on each side. Reduce heat to medium and cook until chicken is no longer pink. Set on plates and keep warm.

Creamy Citrus Fruits Sauce

1. In a food processor, reduce peeled citrus fruits into a smooth purée. Set aside. In the frying pan used to cook the chicken, heat a little oil and butter over medium heat. Add garlic and cook 30 seconds, stirring occasionally. Deglaze with white wine, then simmer 30 for seconds.

2. Add citrus fruit purée and Canadian Cream cheese. Season with salt and pepper to taste and reduce heat to medium-low. Stir until cheese is melted and sauce is creamy.

3. Pour sauce over chicken breasts and decorate with peeled orange and grapefruit quarters. Serve with fresh pasta and vegetables.


Chicken with Citrus-Garlic-Ginger Sauce

1. Disjoint chicken thighs and legs and de-bone breasts, reserving carcass and wings for chicken stock, if using a whole chicken, or use pre-cut chicken reserve wings and neck for broth
2. Season chicken pieces with salt and pepper on both sides to taste.
3. Heat two tablespoons coconut oil in sauté pan over medium-high heat until shimmering.
4. Brown chicken pieces on all sides until golden brown and set aside (chicken will not be done).
5. Add garlic, ginger, and citrus zests to pan, tossing until softened and fragrant.
6. Deglaze pan with chicken stock, scraping up browned bits in pan. Return chicken to pan, cover, and simmer over low heat until chicken breasts reach 165° F (75° C) and thighs and legs reach 175° F (80° C). Remove chicken to serving platter as pieces reach target temperature.
7. After all the chicken is cooked, finish the sauce by swirling in 1-2 tablespoons virgin coconut oil. Pour sauce over chicken and reserve some to drizzle over spinach and/or red rice.