Citrus and red onion chicken

6 servings

Ingredients

Quantity Ingredient
¼ cup Frozen orange juice concentrate, thawed
1 tablespoon Lemon juice
1 tablespoon Lime juice
1 teaspoon Chicken broth granules
2 tablespoons Minced fresh cilantro
6 Chicken breast halves, skinned and boned
⅓ cup All-purpose flour
1½ tablespoon Butter

Directions

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 1½ cups diced red onion, 1 ½ Tbl.

butter and 1 ½ 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.

Source: Oregonion Food Day - 7/2/91

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