One Pan Citrus Chicken
Ingredients
For 4 Person(s)
For the Chicken:
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4 chicken breast cutlets, about 1 lb
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flour for dredging
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4 tablespoons extra virgin olive oil
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1 small onion, cut into a 1/4 inch dice
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4 rosemary sprigs
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1 cup white wine, such as Pinot Grigio
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zest and juice of one lemon
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zest and juice of one blood orange (or regular orange)
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salt and black pepper as desired
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a few orange and lemon slices for garnish
Directions
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Season the cutlets well with salt and pepper on both sides. Dredge each of the cutlets in flour.
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Put a large skillet with a lid over a medium flame and heat the oil. Add the onion and sauté until it begins to turn translucent, about 3 minutes.
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Shake the excess flour off the cutlets and add them to the pan. Cook for 2-3 minutes on each side and add the wine and Rosemary to the pan. Allow the wine to reduce for one minute.
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Add the zest and juice to the pan. Lower the flame to a simmer. Cover and cook for 10 minutes.
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Serve immediately.
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