Roast Chicken Breast With Citrus Sauce

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 navel oranges
• 2 limes
• 6 chicken breasts (with skin and bone, 6 oz each)
• 2 tablespoons vegetable oil
• 3 -4 shallots, coarsely chopped (or 1 small onion)
• 1 large garlic clove, coursely chopped
• 1 sprig fresh thyme
• 1 cup dry wine
• 3 cups low sodium chicken broth
• 3 tablespoons extra virgin olive oil
• sea salt (to taste)
• fresh ground pepper (to taste)
• 1 tablespoon unsalted butter (do not use margarine)

Recipe

• 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 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.