Citrus Chicken Breast with red onion, a quick, easy, and delicious recipe.
It takes just a few steps, and the only advice to follow is to buy organic citrus fruits with untreated peel.
But what are organic foods and how do they differ from conventionally available ones?
Organic farming excludes the use of chemical treatments and genetically modified organisms.
In short, no pesticides, insecticides, or chemical fertilizers.
That’s why they are untreated and can be used entirely on our tables, reducing waste.
Not all foods labeled as organic are synonymous with naturalness, as this is a term that can also be used to indicate a healthy product.
And
So how to recognize them?
By looking at the label, we should be able to read whether a product is organic or not.
The label must indicate
– the place of cultivation or breeding
– The EU organic logo, which is mandatory, i.e., a leaf made of stars.
– it should also indicate the code of the control body.
And after reading these quick notions, I leave you with my main recipes with citrus fruits.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 8 slices chicken breast
- 2 oranges (organic)
- 2 lemons (organic)
- Half red onion
- 3 tbsps extra virgin olive oil
- to taste fine salt
- to taste pepper
- 1.75 oz all-purpose flour
- 0.85 cup dry white wine
Tools
- 1 Knife
- 1 Cutting board
- 1 Peeler
- 1 Cloth
- 1 Citrus juicer
- 1 Tongs
- 1 Pan
- 1 Lid
- 1 Spoon
Steps
To make the Citrus Chicken Breast, first clean the outer part of lemons and oranges with a damp cloth, and peel them with a peeler.
Set them aside.
Peel the onion, cut it in half, and slice it very thinly.
Pour the oil into a pan, heat it slightly over low heat, and add the onion.
Let it soften for 5 minutes, stirring occasionally.
This cooking method will make the onion less pungent and more digestible.
Meanwhile, combine flour, pepper, and salt on a plate and mix with a fork.
Coat the chicken breast slices, pressing firmly, shake off the excess flour, and place them on a plate.
Add the chicken breast slices to the onion.
Brown them for one minute on each side and deglaze with the dry white wine.
Pour the squeezed citrus juice, let it flavor for one minute on each side, add the zest, and cover with a lid.
Cook for 10 minutes, always over low heat.
Stir occasionally.
Remove the lid and cook over low heat to thicken the sauce.
Serve the dish hot with the sauce.
