The CITRUS CHICKEN BREAST is a simple and easy main course that brings together light ingredients with an exceptional taste and aroma. Very quick to prepare, it can be a nice and original idea to serve a tasty and cheerful dish when, for example, you come home from work tired and have little time and even less desire to spend at the stove.
The goodness of the dish essentially lies in the intense aroma of the very creamy sauce that accompanies the diced chicken breast. The citrus fruits give fragrance and flavor in large quantities and pair wonderfully with a white, mildly flavored meat like chicken. If you also have different citrus fruits (as I did), the combination becomes extremely interesting: the acidity of the lemon, the intense flavor of the orange and the perfume of the clementine (or even the mandarin) complement each other and give the wide sensory range of Italian citrus fruits, making this simple dish truly special.
Using the same method you can also prepare, especially in summer, lemon chicken.
SEE OTHER RECIPES WITH CHICKEN:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.75 lb chicken breast
- 2 oranges (untreated)
- 1 lemon (untreated)
- 2 clementines, fresh (untreated)
- 1 clove garlic
- as needed extra virgin olive oil
- Half glass white wine
- as needed flour
- as needed salt
- as needed black pepper
- as needed parsley
Tools
- 1 Pan
- 1 Citrus juicer
Steps
The preparation of the CITRUS CHICKEN BREAST is very simple and quick.
Clean the chicken breast by removing any small bones and fat. Then cut it into not-too-small cubes and coat them lightly in flour.
In a large pan — a wok would be even better — pour the oil and sauté the garlic for a minute. At this point take the chicken cubes, shake off the excess flour and throw them into the pan. Brown them on all sides over high heat for 10 minutes.
When the meat is well browned, deglaze with the wine and as soon as it has evaporated, season with salt and pepper. Add the juice of the citrus fruits, lower the heat and continue cooking for 15 minutes, until you obtain a smooth and homogeneous sauce.
If the citrus chicken breast becomes too dry, add a little water.
One minute before turning off the heat, add the zest of one orange and of the lemon (untreated and with the bitter white part removed), the chopped parsley stems and leaves, and let it all infuse.
Plate your citrus chicken breast and enjoy it hot and creamy.
VARIATION
You can serve the citrus chicken breast with basmati rice to turn this preparation into an irresistible one-dish meal. To give it an extra exotic touch you can flavor the chicken with turmeric, which not only gives it a brighter color but also an appealing flavor.
