Florida Keys-style Citrus Chicken

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 thoroughly wash the chicken; pat dry with paper towels. set aside.
• 2 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.
• 3 meanwhile, peel the orange; cut in half lengthwise then cut crosswise into slices. set the segments aside.
• 4 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.
• 5 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.
• 6 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.