Chicken in Citrus Sauce

Based on a classic French recipe, the citrus sauce is also delicious with pork chops, game hens, and turkey thighs.


4 servings (serving size: 2 chicken thighs and 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 198
Caloriesfromfat 29 %
Fat 6.3 g
Satfat 1.5 g
Monofat 2 g
Polyfat 1.6 g
Protein 26 g
Carbohydrate 9.8 g
Fiber 0.2 g
Cholesterol 106 mg
Iron 1.9 mg
Sodium 284 mg
Calcium 29 mg


1/2 cup water
2 tablespoons (1/2-inch) julienne-cut orange rind
1 tablespoon (1/2-inch) julienne-cut grapefruit rind
2 teaspoons (1/2-inch) julienne-cut lemon rind
1 teaspoon (1/2-inch) julienne-cut lime rind
3/4 cup fresh orange juice
2 tablespoons fresh grapefruit juice
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
3/4 cup low-salt chicken broth
1/4 cup dry red wine
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
8 chicken thighs (about 3 pounds), skinned
1 teaspoon margarine
1 tablespoon white wine vinegar
1/2 teaspoon cornstarch


Combine first 5 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Drain, reserving citrus rind. Combine citrus rind, citrus juices, broth, wine, and sugar in a small bowl; stir well, and set aside.

Sprinkle salt and pepper over chicken. Heat margarine in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side. Add juice mixture; cover, reduce heat, and simmer 35 minutes. Remove chicken from skillet with tongs or a slotted spoon; set aside, and keep warm.

Combine vinegar and cornstarch; stir well. Add cornstarch mixture to juice mixture in skillet; simmer, uncovered, 10 minutes or until thickened and slightly reduced, stirring constantly. Spoon sauce over chicken.

Luli Gray,

Cooking Light

March 1996
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