Black Pepper Citrus Chicken

Be sure to use fresh, coarsely ground black pepper in this dish; finely ground will overpower the chicken.

Yield:

4 servings (serving size: 1 chicken breast half and 2 tablespoons onion mixture)

Recipe from

Nutritional Information

Calories 240
Caloriesfromfat 22 %
Fat 5.9 g
Satfat 0.8 g
Monofat 2.6 g
Polyfat 1.5 g
Protein 39.6 g
Carbohydrate 3.8 g
Fiber 0.5 g
Cholesterol 99 mg
Iron 1.5 mg
Sodium 259 mg
Calcium 29 mg

Ingredients

1 tablespoon canola oil, divided
1 1/4 teaspoons freshly ground black pepper, divided
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
1 cup vertically sliced onion
2 teaspoons bottled minced garlic
1/4 cup white wine
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley

Preparation

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon pepper and salt over chicken. Add chicken to pan; cook 2 minutes on each side or until browned. Remove chicken from pan; keep warm. Add remaining 2 teaspoons oil to pan. Add onion and garlic to pan; sauté 2 minutes. Add wine; cook 1 minute. Return chicken to pan. Add remaining 3/4 teaspoon pepper and juices. Cover, reduce heat, and simmer 4 minutes or until chicken is done. Sprinkle with parsley.

Note:

Billy Strynkowski,

January 2007