Persian Chicken Breasts

• 4 large boneless skinless chicken breasts
• 1 lemon, juice of
• 4 seedless oranges
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon turmeric
• 1/2 cup onion, chopped
• 5 tablespoons butter, divided
• 1/4 cup vinegar
• 6 tablespoons sugar

1. Cut chicken into 1" cubes.
2. Marinate chicken in lemon juice for 1 hour.
3. Peel short, very thin strips of orange zest with a vegetable peeler, about 2 T., set aside.
4. Peel the oranges, remove as much of the white pith as possible, divide into sections.
5. Put orange sections, salt, pepper and turmeric in a saucepan.
6. Saute onions in 1 T. butter until browned (about 10 minutes).
7. Add orange peel to onions, cook, stirring, about 1-2 minutes.
8. Add onion mixture to saucepan with orange sections.
9. Add vinegar and sugar, cook 15 minutes stirring gently so orange sections remain intact.
10. Remove chicken from marinade, saute in remaining butter until browned.
11. To serve: place chicken pieces on plate and spoon orange mixture on top.

chicken breasts, lemon, oranges, salt, pepper, turmeric, onion, butter, vinegar, sugar

Taken from www.food.com/recipe/persian-chicken-breasts-390291 (may not work)