CHICKEN
IN
CITRUS BUTTER SAUCE

Chicken in Citrus Butter Sauce
Serves 4

Ingredients:
4 De-boned Chicken, cut into bite-sized pieces
2 tsp. Oil
1 Tbs. Butter or Parkay
1/4 tsp. Dried Rosemary
1/4 tsp. Dried Thyme
Juice of 1 Lemon or 2 Limes
Juice and Grated Rind of 2 Oranges
1 stick additional Butter or Parkay (About 1 stick plus 1-2 Tablespoons)

Heat oil and single tablespoon of butter skillet over medium heat.

When sizzling, sauté the chicken with the rosemary
and thyme until golden brown in color,
about 10 minutes, making sure to turn while sautéing.

Add the lime or lemon juice along with the grated rind and juice from one of the oranges.
Continue cooking, turning occasionally until cooked through,
then remove the chicken pieces from pan and keep warm.

Deglaze with remaining juice from 1 orange, making sure to scrape pan juices and cooking flavors together.

Cut remaining butter portion into small pieces
gradually add them, a few pieces at a time, to the orange sauce.

When the sauce has thickened and has a fairly shiny glaze,
remove from heat and pour over the chicken pieces that have been kept warm.
Fantastic when served with steamed green beans or lightly stir-fried mixed vegetables with a rice pilaf.

Tip: Having trouble thickening your orange sauce?
Just add a bit of cornstarch with a teaspoon of water to form a liquid and add it to the sauce;
continue to simmer until attaining your desired consistency.

© 1997 bhastings2@juno.com

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