Chicken Breasts with Citrus Pan Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with: Yellow rice pilaf mixed with baby peas, and buttered steamed spinach. 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:
1. Preheat oven to 425°F. 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.
2. 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.
3. 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.
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