Pan-Roasted Chicken with Citrus Sauce

Pan-Roasted Chicken with Citrus Sauce
Photo by Quentin Bacon


  • 3 tablespoon(s) extra-virgin olive oil
  • 2 tablespoon(s) vegetable oil
  • 1 small onion
  • 1 tablespoon(s) unsalted butter
  • 1 cup(s) dry white wine
  • Salt and freshly ground pepper
  • 3 cup(s) chicken stock or low-sodium broth
  • + 5 more ingredients
    • 1 large garlic clove
    • 1 thyme sprig
    • 6 6-ounce chicken breast halves
    • 2 navel oranges
    • 2 limes

Cut 6 long strips of zest from the oranges and 4 long strips from the limes. Peel the oranges and limes with a knife, removing all of the white pith. Working over a bowl, cut in between the membranes to release the orange and lime sections. Reserve 1/2 cup of juice. Cut the breast meat from the b...

View full recipe at Food & Wine


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