Post by chefkel on Mar 9, 2007 11:40:04 GMT -5
Black Pepper Citrus Chicken -CL
Be sure to use fresh, coarsely ground black pepper in this dish; finely ground will overpower the chicken.
1 tablespoon canola oil, divided
1 1/4 teaspoons freshly ground black pepper, divided
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
1 cup vertically sliced onion
2 teaspoons bottled minced garlic
1/4 cup white wine
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon pepper and salt over chicken. Add chicken to pan; cook 2 minutes on each side or until browned. Remove chicken from pan; keep warm. Add remaining 2 teaspoons oil to pan. Add onion and garlic to pan; sauté 2 minutes. Add wine; cook 1 minute. Return chicken to pan. Add remaining 3/4 teaspoon pepper and juices. Cover, reduce heat, and simmer 4 minutes or until chicken is done. Sprinkle with parsley.
Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons onion mixture)
EDITED TO ADD: i99.photobucket.com/albums/l305/Chefkel_2006/alcatraz035.jpg
sorry the pic isnt that good...
DELISH!!! loved this meal
Be sure to use fresh, coarsely ground black pepper in this dish; finely ground will overpower the chicken.
1 tablespoon canola oil, divided
1 1/4 teaspoons freshly ground black pepper, divided
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
1 cup vertically sliced onion
2 teaspoons bottled minced garlic
1/4 cup white wine
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon pepper and salt over chicken. Add chicken to pan; cook 2 minutes on each side or until browned. Remove chicken from pan; keep warm. Add remaining 2 teaspoons oil to pan. Add onion and garlic to pan; sauté 2 minutes. Add wine; cook 1 minute. Return chicken to pan. Add remaining 3/4 teaspoon pepper and juices. Cover, reduce heat, and simmer 4 minutes or until chicken is done. Sprinkle with parsley.
Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons onion mixture)
EDITED TO ADD: i99.photobucket.com/albums/l305/Chefkel_2006/alcatraz035.jpg
sorry the pic isnt that good...
DELISH!!! loved this meal