Florida Keys-Style Citrus Chicken

  1. Thoroughly wash the chicken; pat dry with paper towels. Set aside.
  2. Whisk together the citrus juice (marinade) ingredients in a small mixing bowl. Pour a 1/4 cup of this mixture into a large resealable plastic bag, and reserve the remaining. Add the chicken to the bag, seal and refrigerate 4 to 24 hours. Turn occasionally.
  3. Meanwhile, peel the orange; cut in half lengthwise then cut crosswise into slices. Set the segments aside.
  4. To a hot heavy-bottom skillet, add the olive oil followed by the butter. (NOTE: The butter should foam, but not turn brown.) Add diced onions to the skillet to sweat. When softened, add the chicken. (NOTE: Discard the citrus juice in the resealable bag.) Cook over medium heat for 4 to 5 minutes on each side, or until the chicken is tender and no longer pink.
  5. Deglaze the skillet with wine. Pour the reserved citrus juice mixture over the chicken, and top with the orange slices. Cover and simmer for 2 to 3 minutes, or until heated through.
  6. To serve, divide the chicken into 4 servings; spoon drippings from the skillet over the chicken and top with the chopped chives. If desired, served with cooked rice and garnish with lemon and lime wedges.

chicken, orange juice, lime peel, lime juice, lemon juice, honey, fresh thyme, ground ginger, garlic, kosher salt, fresh ground black pepper, red pepper, ingredients, orange, olive oil, butter, red onion, riesling wine, fresh chives, lemon, rice

Taken from www.food.com/recipe/florida-keys-style-citrus-chicken-405921 (may not work)

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