Black Pepper Citrus Chicken - TLS Recipe
Be sure to use fresh, coarsely ground black pepper in this dish;
finely ground will overpower the chicken.
1 tablespoon canola oil, divided
1 1/4 teaspoons freshly ground black pepper, divided
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
1 cup vertically sliced onion
2 teaspoons bottled minced garlic
1/4 cup white wine
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Directions
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon pepper and salt over chicken. Add chicken to pan; cook 2 minutes on each side or until browned. Remove chicken from pan; keep warm. Add remaining 2 teaspoons oil to pan. Add onion and garlic to pan; sauté 2 minutes. Add wine; cook 1 minute. Return chicken to pan. Add remaining 3/4 teaspoon pepper and juices. Cover, reduce heat, and simmer 4 minutes or until chicken is done. Sprinkle with parsley.
Nutritional Facts (Per Serving)
Calories 240(22% From Fat); Fat 5.9G (Sat 0.8G,Mono 2.6G,Poly 1.5G); Protein 39.6G; Cholesterol 99Mg; Calcium 29Mg; Sodium 259Mg; Fiber 0.5G; Iron 1.5Mg; Carbohydrate 3.8G
Servings
4 (1 chicken breast half and 2 tablespoons onion mixture)