Triple Citrus Chicken Breasts

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 10 mins


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


  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 medium bowl, whisk together lemon zest, orange zest, garlic, chives, salt, pepper, lime juice, lemon juice, honey and balsamic vinegar.  Pour into bag, over chicken.  Close bag securely and turn to distribute marinade.  Refrigerate at least 2 hours or as long as 24 hours, turning occasionally.
  3. Remove chicken from bag.  Shake excess marinade into bag and reserve.
  4. In large, heavy, nonstick skillet over high heat, warm oil.  Saute chicken until browned, about 2 to 3 minutes per side.  Lower heat to medium and continue cooking until chicken is done, about 2 more minutes per side.  Transfer to serving platter and cover to keep warm.
  5. 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.  Add any liquid that has collected around chicken and let mixture boil for 2 minutes, until slightly thickened and reduced.  Stir in cream; cook for another minute.  Pour hot sauce over chicken breasts.  Garnish with slices of lime, lemon or orange.

From "MMMMiami" by Carole Kotkin and Kathy Martin (Henry Holt and Company, 1998).

Nutritional Info *per serving

  • Calories 1290
  • Glycemic Load 9.49
  • Fat 57g
  • Saturated Fat 14g
  • Polyunsaturated Fat 22g
  • Monounsaturated Fat 16g
  • Cholesterol 480mg
  • Sodium 2720mg
  • Potassium 1480mg
  • Carbohydrate 27g
  • Fiber 1g
  • Sugars 20g
  • Protein 161g
  • Trans Fat 1g
  • Vitamin A 15%
  • Vitamin C 60%
  • Calcium 15%
  • Iron 30%