Keys Style Citrus Chicken Recipes

CITRUS CHICKEN

"I adapted this recipe from a cookbook, and it's one of my husband's favorites," says Wendy Anderson of Santa Rosa, California. "It's proof that a light recipe can still be big on flavor."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 15

Citrus Chicken image

Steps:

In a small bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic, orange and lemon zest until smooth; set aside. , In a large skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pasta if desired. Sprinkle with onions.

Nutrition Facts : Calories 305 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 979mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein.

Ingredients

1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/8 to 1/4 teaspoon cayenne pepper
1/3 cup orange juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons water
2 tablespoons lemon juice
1 tablespoon honey
1 garlic clove, minced
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
10 ounces boneless skinless chicken breasts, cut into 3/4-inch pieces
1 tablespoon olive oil
Hot cooked pasta, optional
1/4 cup sliced green onions

FLORIDA KEYS-STYLE CITRUS CHICKEN

My family loves citrus with chicken and this recipe not only uses the juice and zest of oranges, but lemons and limes as well. Chicken breast halves are browned in olive oil and butter, simmered in a citrus juice flavored with honey, fresh thyme, garlic, and ground ginger, and then topped with orange segments and chopped chives. The taste and aroma of this Florida Keys inspired citrus chicken dish will explode in mouth-watering delight. This flavorful citrus sauce works equally well with fish or pork.

Provided by Feast Your Eyes

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 22

Florida Keys-Style Citrus Chicken image

Steps:

Thoroughly wash the chicken; pat dry with paper towels. Set aside.
Whisk together the citrus juice (marinade) ingredients in a small mixing bowl. Pour a 1/4 cup of this mixture into a large resealable plastic bag, and reserve the remaining. Add the chicken to the bag, seal and refrigerate 4 to 24 hours. Turn occasionally.
Meanwhile, peel the orange; cut in half lengthwise then cut crosswise into slices. Set the segments aside.
To a hot heavy-bottom skillet, add the olive oil followed by the butter. (NOTE: The butter should foam, but not turn brown.) Add diced onions to the skillet to sweat. When softened, add the chicken. (NOTE: Discard the citrus juice in the resealable bag.) Cook over medium heat for 4 to 5 minutes on each side, or until the chicken is tender and no longer pink.
Deglaze the skillet with wine. Pour the reserved citrus juice mixture over the chicken, and top with the orange slices. Cover and simmer for 2 to 3 minutes, or until heated through.
To serve, divide the chicken into 4 servings; spoon drippings from the skillet over the chicken and top with the chopped chives. If desired, served with cooked rice and garnish with lemon and lime wedges.

Nutrition Facts : Calories 247.4, Fat 11.7, SaturatedFat 3.3, Cholesterol 50.2, Sodium 167.1, Carbohydrate 20.8, Fiber 1.7, Sugar 15.6, Protein 16.2

Ingredients

4 chicken breast halves, boneless and skinless
1 tablespoon finely-grated orange peel
1/2 cup fresh orange juice
1 tablespoon finely-grated lime peel
3 tablespoons fresh lime juice
1 tablespoon finely-grated lemon peel
3 tablespoons fresh lemon juice
2 tablespoons honey
1 tablespoon fresh thyme, coarsely chopped
1/2 teaspoon ground ginger
2 teaspoons garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
red pepper flakes, to taste
1 orange
1 tablespoon olive oil
1/2 tablespoon butter
1 small red onion, diced
splash riesling wine
1 tablespoon fresh chives, chopped
lemon and lime wedge (Garnish)
hot cooked long-grain rice (optional)