Chicken Breasts With Citrus Pan Sauce

Chicken Breasts With Citrus Pan Sauce
Chicken Breasts With Citrus Pan Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    bone-in chicken breast halves with skin

  • 5

    teaspoons ground cumin divided

  • 4

    tablespoons olive oil divided

  • 2

    garlic cloves pressed

  • 1/2

    cup chicken broth

  • 1/2

    cup orange juice

  • 1/4

    cup fresh lemon juice

  • 2

    teaspoons grated orange peel

  • 1 1/2

    teaspoons grated lemon peel

  • 1/3

    cup chopped fresh cilantro

Directions

Preheat oven to 425 degrees. Slide fingertips beneath skin of each chicken breast to loosen. Sprinkle each chicken breast with 1 teaspoon cumin and salt and pepper; rub seasoning beneath and on top of skin. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Place chicken, skin-side down, in pan and cook until skin browns, about 5 minutes; turn chicken over. Place skillet in oven and roast until chicken is cooked through, about 15 minutes. Transfer chicken to plate. Add remaining oil to drippings in skillet; add garlic and sauté over medium-high heat 30 seconds. Add chicken broth, orange juice, lemon juice, orange peel, lemon peel, and remaining 1 teaspoon cumin; boil until reduced to 1 scant cup, about 3 minutes. Pour sauce over chicken; sprinkle with cilantro and serve. This recipe yields 4 servings. Serve with: Yellow rice pilaf mixed with baby peas, and buttered steamed spinach.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: