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Triple Citrus Chicken Breasts
MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Poultry
Recipe Preparation Level: easy
This recipe is from MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere by Carole Kotkin and Kathy Martin
Long before mangoes and papayas appeared on the national scene, Florida was synonymous with citrus. This marinade bursts with the fresh
flavors of lemon, lime, and orange. Honey -- another Florida product -- adds a hint of sweetness, and garlic and chives provide depth. A little cream -- just 1 teaspoon per serving -- pays big dividends in flavor and texture.
6 skinless, boneless chicken breast halves
1 teaspoon grated lemon zest (see Tips/Techniques note)
1 teaspoon grated orange zest
1 garlic clove, peeled and minced
1 tablespoon snipped chives
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
3 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon balsamic vinegar
2 tablespoons vegetable oil
2 tablespoons heavy cream
Paper-thin citrus slices and snipped chives for garnish
Trim and discard any excess fat from the chicken breasts. Rinse them well under cold running water, and pat them dry with paper towels.
Place them between two layers of plastic wrap, and pound them with a meat mallet or the bottom of a heavy pan to an even thickness of about ½ inch.
Put them in a large, self-sealing plastic bag.
Whisk together the lemon and orange zest, garlic, chives, salt, pepper, lime juice, lemon juice, honey, and balsamic vinegar in a small
bowl until the salt and honey dissolve. Pour it over the chicken. Close the bag securely, and turn it to distribute the marinade. Refrigerate it for
at least 2 hours and as long as 24 hours, turning it occasionally.
Remove the chicken, shaking the excess marinade into the bag. Reserve the marinade, and pat the chicken dry with paper towels.
Heat the oil in a large, heavy, nonstick skillet over high heat until it's shimmering but not smoking. Saute the chicken until browned, 2
or 3 minutes per side. Reduce the heat to medium and continue cooking until the chicken is done, about 2 minutes more per side. The meat should have no trace of pink when you cut into it. Transfer it to a serving platter, and cover it to keep it warm.
Pour the reserved marinade into the skillet, and bring it to a boil over high heat. Scrape the bottom of the pan with a wooden spatula or spoon to loosen any browned bits. Add any liquid that has collected around the chicken, and let the mixture boil for about 2 minutes, until slightly
thickened and reduced. Stir in the cream, and let it cook for another
Pour the hot sauce over the chicken breasts. Garnish with citrus slices and chives, and serve immediately.
Tips/Techniques: Cookbook author Giuliano Bugialli uses this trick for grating citrus zest: Spread a piece of parchment paper or plastic wrap
over the teeth of the grater. Rub the citrus against it, turning the fruit as the peel is grated. The zests will cling to the paper when you pull it off, and the bitter white pith will stay behind on the teeth.
Variation: Half-inch-thick medallions of pork tenderloin are wonderful prepared this way, too.
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