Chicken in Citrus Sauce

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

Yield: 4 servings (serving size: 2 chicken thighs and 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 29%
  • Fat: 6.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.6g
  • Protein: 26g
  • Carbohydrate: 9.8g
  • Fiber: 0.2g
  • Cholesterol: 106mg
  • Iron: 1.9mg
  • Sodium: 284mg
  • Calcium: 29mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
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