Roast Chicken Breast With Citrus Sauce

“Found this in a magazine. Posting here with some modifications to the ingredients. The sauce may be made a couple days in advance ... keep refrigerated.”
1hr 45mins

Ingredients Nutrition


  1. ORANGES & LIMES: Cut 6 long strips of zest from the oranges and 4 long strips from the limes. Peel the oranges and limes with a knife, removing all the white pith. Working over a bowl, release the orange and lime sections from the membranes. Reserve 1/2 cup of the juice.
  2. SAUCE: Separate meat from bones. If making sauce in advance, store the meat in the refrigerator until needed.
  3. Heat vegetable oil in a large oven proof skillet.
  4. Coursely chop the bones then brown over high heat (about 4 min). Reduce heat to moderate, add the shallot, garlic and thyme. Stirring occassionally, cook until shallot is golden.
  5. Add the wine and bring to a boil over high heat until reduced to 1/2 cup.
  6. Add the stock and reserved zest strips; simmer over moderate heat until reduced by half (about 10 minutes).
  7. Add the reserved citrus juice and simmer for 10 minutes more.
  8. Strain the sauce into a saucepan and boil over high heat until reduced to 1-1/4 cups (about 8 minutes). Wipe out the skillet.
  9. CHICKEN: Preheat oven to 400 degrees.
  10. Heat the olive oil in the skillet. Season the chicken with salt and pepper. Add to skillet skin-side down.
  11. Cook over moderate heat until skin is browned (about 4 min).
  12. Turn over and roast in oven for 30 minutes or until just cooked through.
  13. Transfer to serving plate.
  14. FINISHING: Pour off the fat in the skillet.
  15. Add the citrus sauce and bring to a boil over high heat. Scraping up any brown bits in skillet. Reduce to 1 cup.
  16. Add the reserved fruit sections and cook to warm through. Remove skillet from heat. Add butter, gently stirring. Season with salt and pepper. Spoon over chicken pieces. Serve immediately.

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