Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 1 star values: 0

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

Luli Gray
Recipe by Cooking Light March 1996

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

198 calories; calories from fat 29%; fat 6.3g; saturated fat 1.5g; mono fat 2g; poly fat 1.6g; protein 26g; carbohydrates 9.8g; fiber 0.2g; cholesterol 106mg; iron 1.9mg; sodium 284mg; calcium 29mg.
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