Rosemary And Citrus Chicken Recipe
Ingredients
1 pound thinly sliced chicken breast cutlets 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 teaspoon dried rosemary 3 tablespoons olive oil 1/4 cup chopped red onion
1/4 cup chicken broth 1/4 cup dry white wine 1/4 cup orange juice 2 tablespoons lemon juice 1 teaspoon grated orange zest 1/2 teaspoon grated lemon zest, orange and lemon slices,for garnish
Directions
1. Season chicken with salt, pepper, and half of rosemary. In a large frying pan, heat olive oil over medium-high heat. Add chicken and cook, turning once or twice, until white throughout, about 5 minutes. Remove from pan.
2. Add onion and cook, stirring often, until softened, about 3 minutes. Add broth, wine, orange juice, lemon juice, orange zest, lemon zest, and remaining 1/2 teaspoon rosemary. Bring to a boil, stirring up browned bits from bottom of the pan. Boil until sauce is reduced by about one-third, about 3 minutes. Return chicken to pan and heat through, about 1 minute.
3. Serve chicken and sauce garnished with orange and lemon slices
2. Add onion and cook, stirring often, until softened, about 3 minutes. Add broth, wine, orange juice, lemon juice, orange zest, lemon zest, and remaining 1/2 teaspoon rosemary. Bring to a boil, stirring up browned bits from bottom of the pan. Boil until sauce is reduced by about one-third, about 3 minutes. Return chicken to pan and heat through, about 1 minute.
3. Serve chicken and sauce garnished with orange and lemon slices
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