Roast Chicken Breast With Citrus Sauce

• 2 navel oranges
• 2 limes
• 6 chicken breasts (with skin and bone, 6 oz each)
• 2 tablespoons vegetable oil
• 3 -4 shallots, coarsely chopped (or 1 small onion)
• 1 large garlic clove, coursely chopped
• 1 sprig fresh thyme
• 1 cup dry white wine
• 3 cups low sodium chicken broth
• 3 tablespoons extra virgin olive oil
• sea salt (to taste)
• fresh ground pepper (to taste)
• 1 tablespoon unsalted butter (do not use margarine)

1. ORANGES & LIMES: Cut 6 long strips of zest from the oranges and 4 long strips from the limes.
2. Peel the oranges and limes with a knife, removing all the white pith.
3. Working over a bowl, release the orange and lime sections from the membranes.
4. Reserve 1/2 cup of the juice.
5. SAUCE: Separate meat from bones.
6. If making sauce in advance, store the meat in the refrigerator until needed.
7. Heat vegetable oil in a large oven proof skillet.
8. Coursely chop the bones then brown over high heat (about 4 min).
9. Reduce heat to moderate, add the shallot, garlic and thyme.
10. Stirring occassionally, cook until shallot is golden.
11. Add the wine and bring to a boil over high heat until reduced to 1/2 cup.
12. Add the stock and reserved zest strips; simmer over moderate heat until reduced by half (about 10 minutes).
13. Add the reserved citrus juice and simmer for 10 minutes more.
14. Strain the sauce into a saucepan and boil over high heat until reduced to 1-1/4 cups (about 8 minutes).
15. Wipe out the skillet.
16. CHICKEN: Preheat oven to 400 degrees.
17. Heat the olive oil in the skillet.
18. Season the chicken with salt and pepper.
19. Add to skillet skin-side down.
20. Cook over moderate heat until skin is browned (about 4 min).
21. Turn over and roast in oven for 30 minutes or until just cooked through.
22. Transfer to serving plate.
23. FINISHING: Pour off the fat in the skillet.
24. Add the citrus sauce and bring to a boil over high heat.
25. Scraping up any brown bits in skillet.
26. Reduce to 1 cup.
27. Add the reserved fruit sections and cook to warm through.
28. Remove skillet from heat.
29. Add butter, gently stirring.
30. Season with salt and pepper.
31. Spoon over chicken pieces.
32. Serve immediately.

oranges, limes, chicken breasts, vegetable oil, garlic, thyme, white wine, chicken broth, extra virgin olive oil, salt, fresh ground pepper, unsalted butter

Taken from www.food.com/recipe/roast-chicken-breast-with-citrus-sauce-411926 (may not work)