Recipe: Triple Citrus Chicken Breasts (orange, lemon, lime and honey marinade)

TRIPLE CITRUS CHICKEN BREASTS
"This dish can be your salvation at dinnertime if you begin marinating the chicken in the morning or even the night before."



"Long before mangoes and papayas appeared on the national scene, Florida was synonymous with citrus. This marinade bursts with the fresh flavors of lemon, lime, and orange. Honey - another Florida product - adds a hint of sweetness, and garlic and chives provide depth. A little cream pays big dividends in flavor and texture."

6 skinless, boneless chicken breast halves
1 tsp grated lemon zest
1 tsp grated orange zest
1 clove garlic, peeled and minced
1 tbsp snipped chives
1 tsp Kosher salt
1/4 tsp ground black pepper
3 tbsp fresh lime juice
2 tbsp fresh lemon juice
1 tbsp honey
1 tsp balsamic vinegar
2 tbsp vegetable oil
2 tbsp heavy cream
Paper-thin citrus slices and snipped chives (for garnish)

Between two layers of plastic wrap, pound chicken breasts with meat mallet or the bottom of a heavy pan to an even thickness of about 1/2 inch. Place chicken in large, self-sealing plastic bag; set aside.

In medium bowl, whisk together lemon zest, orange zest, garlic, chives, salt, pepper, lime juice, lemon juice, honey and balsamic vinegar. Pour into bag, over chicken. Close bag securely and turn to distribute marinade. Refrigerate at least 2 hours or as long as 24 hours, turning occasionally.

WHEN READY TO COOK:
Remove chicken from bag. Shake excess marinade into bag and reserve. Pat the chicken dry with paper towels.

In large, heavy, nonstick skillet over high heat, warm the oil. Saute chicken until browned, about 2-3 minutes per side. Lower heat to medium and continue cooking about 2 more minutes per side, or until chicken is done. The meat should have no trace of pink when you cut into it. Transfer to serving platter and cover to keep warm.

Pour the reserved marinade into skillet and bring to a boil over high heat. Scrape the bottom of pan with a wooden spatula or spoon to loosen any browned bits. Add any liquid that has collected around chicken and let mixture boil for 2 minutes, until slightly thickened and reduced. Stir in cream; cook for another minute.

Pour the hot sauce over the chicken breasts. Garnish with slices of lime, lemon or orange and chives and serve immediately.

VARIATION:
Half-inch-thick medallions of pork tenderloin are wonderful prepared this way too.

Makes 6 servings
Adapted from: MMMMiami by Carole Kotkin and Kathy Martin
Recipe used with permission from Henry Holt and Company, 1998.
Source: National Chicken Council