Triple Citrus Chicken Breasts

Total Time: 2 hrs 50 mins Preparation Time: 30 mins Cook Time: 2 hrs 20 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breast halves
• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• 1 garlic clove, peeled and minced
• 1 tablespoon chives, chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon balsamic vinegar
• 2 tablespoons vegetable oil
• 2 tablespoons heavy cream

Recipe

• 1 between two layers of plastic wrap, pound chicken breasts with meat mallet to an even thickness of about 1/2 inch. place chicken in large, self sealing plastic bag.
• 2 in a medium bowl, whisk together lemon zest, orange zest, garlic, chives, salt, pepper, lime juice, lemon juice, honey and balsamic vinegar.
• 3 pour into bag, over chicken. close bag securely and turn to distribute marinade.
• 4 refrigerate at least 2 hours or as long as 24 hours, turning occasionally.
• 5 remove chicken from bag. shake excess marinade into bag and reserve.
• 6 in large, heavy, nonstick skillet over high heat, warm oil.
• 7 saute chicken until browned, about 2 to 3 minutes per side.
• 8 lower heat to medium and continue cooking until chicken is done, about 2 more minutes per side.
• 9 transfer to serving platter and cover to keep warm.
• 10 pour reserved marinade into skillet and bring to a boil over high heat. scrape the bottom of pan with a wooden spoon to loosen any browned bits.
• 11 add any liquid that has collected around chicken and let mixture boil for 2 minutes, until slightly thickened and reduced.
• 12 stir in cream; cook for another minute. pour hot sauce over chicken breasts.
• 13 garnish with slices of lime, lemon or orange. serve with rice or couscous, a green salad or vegetable and sliced mangoes for dessert.