*CHICKEN BREASTS WITH CITRUS ROSSSO SAUCE

see below
*CHICKEN BREASTS WITH CITRUS ROSSSO SAUCE
*CHICKEN BREASTS WITH CITRUS ROSSSO SAUCE

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • see below

Directions

Take 1/2 c canoloa oil and heat in large pan medium to medium high heat. Then take 1 1/4 lb chicken breats pounded thin and dredge in flour then two beaten eggs. Then cook in pan. Salt and pepper both sides. When done xfer to other pan and keep warm in oven. Then remove all but 1 tbsp oil and add 2 finely chopped shallots and cook till translucent. Then add 1/2 c martini and rossi sweet vermouth and reduce about half then add 1/2 c orange marmalade and 2 tbsp ruby red grapefruit juice and 1 tbsp red wine vinegar. When cooked through swirl in 3 tbsp butter and top with 3 tbsp chopped fresh chives. Then add chicen back in and serve. WE TRIED THIS ON 3/27/11 AND EVERYONE LOVED IT. THE BOYS DID NOT WANT THE SAUCE BUT THE CHICKEN WAS SO GOOD. JACKIE EVEN LIKED THE SAUCE.

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