Serves 6
55 min
Sticky Citrus Chicken
Recipe GLPR0e04c8f2e5b097
Tender chicken breasts coated in seasoned flour and pan-seared until golden, then simmered in a glossy citrus-honey sauce made with fresh lemon and orange juice and zest. The sauce thickens beautifully as it reduces, coating the chicken in a sticky, flavorful glaze. Served alongside steamed spring greens and fluffy rice for a simple yet elegant meal.
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Ingredients
2 skinless chicken breasts
1 heaped tablespoon plain flour, seasoned with salt and pepper
2 tablespoons olive oil
1 banana shallot, finely sliced
1 carrot, cut into matchsticks
250 milliliters fresh chicken stock
1 juice and zest of 1 lemon
1 juice and zest of 1 orange
1 tablespoon soy sauce
1 tablespoon clear honey
cooked spring greens, for serving
steamed rice, for serving
Directions
Place each chicken breast between two sheets of baking parchment. Gently pound with a rolling pin to flatten to an even thickness. Remove from parchment and dip both sides of each breast in the seasoned flour, shaking off any excess. Heat 1 tablespoon of the olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully add the floured chicken breasts and cook for 2 minutes on each side until golden brown. Transfer the cooked chicken to a clean plate.
Add the remaining 1 tablespoon of olive oil to the same skillet. Reduce heat to medium and add the sliced shallot and carrot matchsticks. Cook, stirring occasionally, for about 5 minutes until the vegetables are softened and beginning to caramelize.
Pour in the chicken stock, lemon juice, lemon zest, orange juice, and orange zest. Stir in the soy sauce and honey until well combined. Increase heat to medium-high and let the mixture come to a gentle boil. Allow it to bubble and reduce for approximately 10 minutes, stirring occasionally, until the sauce begins to thicken.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Reduce heat to low and simmer gently for 15-20 minutes until the chicken is cooked through (internal temperature should reach 165F). The sauce should continue to reduce and become thick and glossy. If the sauce becomes too thick before the chicken is done, add a splash of water to loosen it.
Season the chicken and sauce to taste with additional salt and pepper if needed. Serve the chicken with the sticky citrus sauce spooned generously over the top. Accompany with steamed spring greens and fluffy rice.
