Chicken Breasts With Citrus Pan Sauce

By á-174942

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

Preparation

Step 1

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.