Best Breast Of Chicken Citron Recipes

BREAST OF CHICKEN CITRON

Steps:

• Preheat oven to 400 degrees F.
• Combine flour, salt, and pepper in a small bowl.
• Dust chicken with seasoned flour and place in a buttered casserole dish in a single layer.
• Dot chicken with butter and place in oven for 25 minutes.
• Then reduce the temperature to 325 degrees.
• Combine sherry, white wine, orange juice, orange rind, and lemon juice and pour over the chicken for an additional 20 minutes, covered.
• Remove casserole from the oven and pour half-and-half around the chicken.
• Let casserole cool slightly.
• On a cookie sheet, arrange lemon slices and sprinkle with grated parmesan cheese.
• Broil until lightly browned.
• Arrange chicken on a serving platter.
• Stir sauce and pour over chicken.
• Garnish with broiled lemon slices.

CITRUS CHICKEN

Steps:

• Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
• In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

THE BEST BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
• Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

CITRUS CHICKEN

Steps:

• Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil and butter to the skillet and swirl it around.
• Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the chicken in flour, shaking to remove the excess.
• Add the breasts to the skillet and cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.
• Cut the orange in half. Section one of the halves as you would a grapefruit, removing any seeds. Juice the remaining orange half and one lime.
• With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
• Add the orange sections to the skillet and turn heat to low, stirring, until mixture is slightly thickened.
• Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste. Cut the remaining lime into wedges for garnish.

POULET AU CITRON (LEMON CHICKEN)

Steps:

• Prepare at least two batches of marinade* by combining lemon zest, lemon juice, garlic, thyme, salt and pepper, mixing well.
• One batch is for marinating the chicken, the second batch will be used later for basting (keep it refrigerated until needed).
• Place rinsed& dried chicken quarters into a marinating container large enough to hold them and pour one batch marinade over the chicken.
• Seal container and let chicken marinate in the refrigerator 3-4 hours, turning several times to evenly coat.
• Preheat oven to 425 degrees F.
• Remove chicken from marinade and discard that batch of marinade.
• Place chicken into a lightly greased shallow baking dish big enough to hold all of the chicken.
• Brush with melted butter and bake, uncovered, 25 minutes.
• While the chicken is cooking, prepare your second batch of marinade, if you have not already done so.
• Brush chicken with some of the new batch of marinade and return to the oven.
• Bake, occasionally basting with this marinade, another 25-35 minutes or until the chicken is cooked all the way through and is nicely browned.
• Once chicken is cooked, place onto a large platter and garnish with lemon slices and parsley.
• If there is any remaining marinade, bring it to a boil in a small saucepan and cook for at least 3 minutes, then pour over the chicken.
• *Or,you can have yet another batch of marinade prepared and heat that fresh batch-reducing it slightly- if you prefer lots of sauce.
• Serve atop steamed rice, if desired.

CITRUS-HONEY CHICKEN

Steps:

• Preheat oven to 425°. In a shallow bowl, mix bread crumbs, orange zest, salt and pepper. In another bowl, toss chicken with orange juice. Dip chicken in crumb mixture, patting to help coating adhere; place on a greased foil-lined baking sheet., Spritz tops with cooking spray until crumbs appear moistened. Bake 10-12 minutes or until light golden brown and chicken is no longer pink., Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil over medium heat, stirring constantly; cook and stir 1-2 minutes or until blended. Serve with chicken.