1/4 c Frozen orange juice
-concentrate, thawed
1 tb Lemon juice
1 tb Lime juice
1 ts Chicken broth granules
2 tb Minced fresh cilantro
6 Chicken breast halves,
-skinned and boned
1/3 c All-purpose flour
1 1/2 tb Butter
Servings: 6
lemon zest lime zest orange zest Red Onion Relish (recipe included)
In Medium bowl, mix together orange juice concentrate, lemon juice,
lime juice, chicken broth granules and cilantro. Add chicken,
turning to coat. Marinate 1 hour.
Remove chicken from marinade and drain, reserve marinade. Dust
chicken lightly with flour. In large non-stick frying pan, place
butter and melt over medium heat. Add chicken and cook about 4
minutes or until brown. Turn chicken and cook 1 minute more. Add
reserved marinade and cook, turning about 10 minutes or until liquid
is reduced and fork can be inserted in chicken with ease. Remove
chicken to serving platter. Sprinkle with lemon, lime and orange
zest. On each breast half, trail from center to sides, 1 heaping
tablespoon red onion relish.
RED ONION RELISH
In small saucepan, mix together 1 1/2 cups diced red onion, 1 1/2 Tbl.
butter and 1 1/2 Tbl sugar. Cook about 4 minutes or until onion is
barely limp. Add 3 Tbl vinegar and 1 Tbl water. Cook, stirring
occasionally, 3 minutes more. Remove from heat and add 1/16 tsp anise
seed.
