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Ease of Preparation: Moderate
Preparation Time: 10 min
Cook Time: 1 hr
Servings: 6
Recipe By: Wendy Louise
From: The Sensational Skillet Cookbook
Used with permission of Sourcebooks
Other Poultry
Lemon-Orange Chicken
Lemons, oranges and wine make this a truly special dish. The addition of wild rice adds another sophisticated touch but is not necessary.
Ingredients
6 boneless, skinless chicken breasts
2 tablespoons canola oil
1 tablespoon butter
6 cloves garlic, mashed and minced
1/2 cup shallots, minced
pinch rosemary
pinch parsley
pinch paprika
pinch salt
pinch pepper
juice from 2 oranges
juice from 3 lemons
1 cup white wine, divided
cooked wild rice, for serving (or substitute your favorite rice)
2 tablespoons canola oil
1 tablespoon butter
6 cloves garlic, mashed and minced
1/2 cup shallots, minced
pinch rosemary
pinch parsley
pinch paprika
pinch salt
pinch pepper
juice from 2 oranges
juice from 3 lemons
1 cup white wine, divided
cooked wild rice, for serving (or substitute your favorite rice)
Directions
On medium to high heat setting (325 to 350 degrees) brown chicken breasts on both sides in heated cooking oil and butter. Add garlic, shallots and spices, and continue to sauté a few minutes more.
Turn the heat down to simmer setting and pour on the orange and lemon juices, and 1/2 of the wine. Cover and simmer until chicken is cooked through and juices run clear (about 20 to 30 minutes). Remove chicken breasts and tent with foil on warm platter, or hold in 200 degree oven.
Turn heat setting back up to 350 to 375 degrees and pour in the remaining wine. Cook uncovered until sauce reduces a bit. Add chicken back into skillet to mix with the sauce until glazed and heated through. Serve with cooked wild rice.
Turn the heat down to simmer setting and pour on the orange and lemon juices, and 1/2 of the wine. Cover and simmer until chicken is cooked through and juices run clear (about 20 to 30 minutes). Remove chicken breasts and tent with foil on warm platter, or hold in 200 degree oven.
Turn heat setting back up to 350 to 375 degrees and pour in the remaining wine. Cook uncovered until sauce reduces a bit. Add chicken back into skillet to mix with the sauce until glazed and heated through. Serve with cooked wild rice.
