Breast Of Chicken Citron Recipes

BREAST OF CHICKEN CITRON

Steps:

• Preheat oven to 400 degrees F.
• Combine flour, salt, and pepper in a small bowl.
• Dust chicken with seasoned flour and place in a buttered casserole dish in a single layer.
• Dot chicken with butter and place in oven for 25 minutes.
• Then reduce the temperature to 325 degrees.
• Combine sherry, white wine, orange juice, orange rind, and lemon juice and pour over the chicken for an additional 20 minutes, covered.
• Remove casserole from the oven and pour half-and-half around the chicken.
• Let casserole cool slightly.
• On a cookie sheet, arrange lemon slices and sprinkle with grated parmesan cheese.
• Broil until lightly browned.
• Arrange chicken on a serving platter.
• Stir sauce and pour over chicken.
• Garnish with broiled lemon slices.

CITRUS CHICKEN

Steps:

• Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
• In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

BREAST OF CHICKEN TROPICALE

Steps:

• Season chicken breasts with salt and pepper. Saute in 4 tablespoons butter until slightly brown. Cover and cook 25-30 minutes or until done, turning occasionally.
• While chicken is cooking, cook noodles and drain well. Mix with 2 tablespoons butter and salt and pepper to taste.
• Whip the heavy cream.
• Melt 3 tablespoons butter in a small saucepan and blend in flour. Add milk and pineapple juice and cook, stirring constantly, until thickened.
• Add a little of the sauce mixture to the egg yolks; return all to saucepan and stir well.
• Fold in whipped cream and season with salt and pepper to taste.
• When chicken is done, place noodles in a 13x9 broiler-safe baking pan. Top with chicken and cover to keep warm.
• Cook mushrooms and onion in the butter remaining in the skillet used to cook the chicken. Add parsley and bread crumbs. Mix well and season with salt and pepper.
• Place a pineapple slice on each chicken breast and top with a mound of the mushroom mixture. Pour the pineapple sauce over all and sprinkle with grated Parmesan. Brown under the broiler.