Citrus Chicken

I make a very similar dish, but I add 2-3 Tbl. dried mango that has been cut into smallish pieces and allowed to marinate in the citrus juices while the pan is heating and chicken cooking. During the reduction of the sauce, I add a Tbl. of fresh rosemary (1 tsp. dried).

You can get very bright, light results with this if you use coconut oil in place of butter. But remember that coconut oil mixes more easily with water and needs to be used in a non-stick pan of some kind, or mixed with butter.

Trace amounts of ginger will add lift.

Step 4 needs to be done before anything else. You do not want the pan juices damaged by great delay.

Of course if you splash cognac over it as you come to the table and apply a match you can call it Poulet Suzette. :-)

I read the comments before I made it and was glad I did. I added rosemary, grated ginger and fresh mango, and used coconut oil instead of butter. It got rave reviews in my house. I think with only the oranges it would have been a bit simple, but the other ingredients added some lovely layers to the sauce, and a bit of bit from the ginger.

They should be boneless, skinless breasts, though this is a recipe you can play around with.

Very easy. Good weeknight dish. Thought it was going to be too sweet, but totally delivered.

I used a blood orange, adding a dramatic flair to the presentation. There were no complaints from the peanut gallery.

If you de-bone it yourself, you can use the bones to make a stock for use in sauces. I do it all the time.

Huge hit. Extremely easy and absolutely delicious. I doubled the sauce since I made an extra breast. I used bone in breast because they are so much juicier but required much more time.

Added extra orange juice/orange pieces, a sprig of rosemary, a splash of balsamic vinegar and a drizzle of honey to the sauce as it was reducing (instead of the sugar). Turned out amazing! Such a simple recipe and easy to add your own twist.

This is a good recipe but a little short on sauce. Next time I'm upping the citrus ingredients; two limes, and two oranges for the sauce, and a third orange to add at the end (I found segmenting half an orange isn't easy; most of the orange segments and the juice ended up on the cutting board.)

I made this last evening and it was excellent! I made some modifications though - my chicken pieces were thicker so I used a cast iron pan because when I added the chicken back to the pan with the sauce, it allowed me to put the whole pan in the oven at 350 for about 5 min. to finish cooking the chicken through. Also, I used 1 Cara orange and I substituted 1 Meyer lemon for the lime. I also took Emily advice and used a little chicken stock too. I will be making this again!

This recipe was really delicious but it could use a full orange instead of half.

This a very adaptable recipe. I used a thighs instead of breasts, and a combination of tangerines, mandarin oranges, and lemons. It was very tasty. I served it over Creamy Lemon Pasta, to which I added peas. Even my picky 11 year old loved it.

Fresh mint in with the orange sections is a nice addition.

This is so simple you can't believe it could be so delicious. Perfect weeknight dish. I served it with some steamed broccoli. I think it would be great with diced mango as well when it is in season.