CITRUS AND RED ONION CHICKEN
Yield: 6 servings
1/4 c Frozen orange juice 2 tb Minced fresh cilantro
-concentrate, thawed 6 Chicken breast halves,
1 tb Lemon juice -skinned and boned
1 tb Lime juice 1/3 c All-purpose flour
1 ts Chicken broth granules 1 1/2 tb Butter
lemon zest lime zest orange zest Red Onion Relish (recipe included)
In Medium bowl, mix together orange juice concentrate, lemon juice, lime
juice, chicken broth granules and cilantro. Add chicken, turning to coat.
Marinate 1 hour.
Remove chicken from marinade and drain, reserve marinade. Dust chicken
lightly with flour. In large non-stick frying pan, place butter and melt
over medium heat. Add chicken and cook about 4 minutes or until brown.
Turn chicken and cook 1 minute more. Add reserved marinade and cook,
turning about 10 minutes or until liquid is reduced and fork can be
inserted in chicken with ease. Remove chicken to serving platter. Sprinkle
with lemon, lime and orange zest. On each breast half, trail from center to
sides, 1 heaping tablespoon red onion relish.
RED ONION RELISH
In small saucepan, mix together 1 1/2 cups diced red onion, 1 1/2 Tbl.
butter and 1 1/2 Tbl sugar. Cook about 4 minutes or until onion is barely
limp. Add 3 Tbl vinegar and 1 Tbl water. Cook, stirring occasionally, 3
minutes more. Remove from heat and add 1/16 tsp anise seed.
Source: Oregonion Food Day - 7/2/91
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