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Chicken Breasts with Citrus Pan Sauce




Source of Recipe


Epicurious


Recipe Introduction


Wonderful. I finished the sauce with a bit of butter. I served it with sauteed chard and steamed potatoes. A better starch choice would have been sweet potatoes or a grain dish (quinoa or perhaps even a barley pilaf)


Recipe Link: http://www.epicurious.com/recipes/food/views/Chicken-Breasts-with-Citrus-Pan-Sauce-109393

List of Ingredients




4 bone-in chicken breast halves with skin
5 teaspoons ground cumin, divided


4 tablespoons olive oil, divided


2 garlic cloves, pressed
1/2 cup chicken broth
1/2 cup orange juice
1/4 cup fresh lemon juice
2 teaspoons grated orange peel
1 1/2 teaspoons grated lemon peel
1/3 cup chopped fresh cilantro

Recipe



Preheat oven to 425°F. Slide fingertips beneath skin of each chicken breast to loosen. Sprinkle each chicken breast with 1 teaspoon cumin and salt and pepper; rub seasoning beneath and on top of skin.

Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Place chicken, skin side down, in pan and cook until skin browns, about 5 minutes; turn chicken over. Place skillet in oven and roast until chicken is cooked through, about 15 minutes.

Transfer chicken to plate. Add remaining oil to drippings in skillet; add garlic and sauté over medium-high heat 30 seconds. Add chicken broth, orange juice, lemon juice, orange peel, lemon peel, and remaining 1 teaspoon cumin; boil until reduced to 1 scant cup, about 3 minutes. Pour sauce over chicken; sprinkle with cilantro and serve.