Citrus Chicken

50 minutes Prep: 10 minutes Cook: 40 minutes

3309 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

225	grams	pickled onions
2	tablespoons	vegetable oil
4	x	chicken breasts	125-150g breast fillets, skin on
150	ml	chicken broth	fresh chicken stock, or made with cube
2	teaspoons	ginger root	fresh
1	large	garlic clove	finely chopped
2	teaspoons	whole-grain mustard
1	teaspoon	lemon zest	finely grated
1	teaspoon	orange zest	finely grated
3	tablespoons	lemon juice
3	tablespoons	orange juice
2	tablespoons	clear honey
1	x	salt and black pepper	to taste
2-3	sprigs	thyme	fresh
2	teaspoons	corn flour

Directions

1. Put the pickling onions into a bowl and cover with boiling water. Leave for 2-3 minutes.

Drain, then remove the skins from the onions using a sharp knife.

2. Heat the oil in a large, flameproof casserole. Add the onions and cook for a few minutes until golden brown.

Add the chicken breasts and brown on both sides.

Reduce the heat and cook gently, uncovered, for 15 minutes.

3. Put the remaining ingredients, except the thyme and cornflour, Pour over the chicken. Add the thyme, cover and cook for 15-20 minutes until the chicken is cooked.

4. Remove the chicken and onions and place in a warm serving Blend together the cornflour and 2 teaspoons water and stir into the cooking juices.

Heat gently, stirring until it has thickened. Season to taste.

Pour the sauce over the chicken and serve with boiled potatoes and a green vegetable.

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Nutrition Facts

Serving Size 31g

Amount per Serving

Calories 3309 31% of calories from fat

	% Daily Value*
Total Fat 115.0g	176%
Saturated Fat 30.0g	149%
Trans Fat 0.0g
Cholesterol 270mg	90%
Sodium 12870mg	536%
Total Carbohydrate 321.0g	107%
Dietary Fiber 0.0g	1%
Sugars 143.0g
Protein 227.0g	454%

Vitamin A	6%		Vitamin C	47%
Calcium	28%		Iron	106%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Quick & Easy Frog's Eye Salad

Very good recipe- I made a few changes to this. I made the salad the night before, I mixed the juice, milk, sugar, pudding and crushed pineapple together. I stirred in the cooked pasta, and let that sit together in the fridge over night. In a different bowl I opened the fruit drained, and added about 2 cups maraschino cherries, let that sit together overnight. The next morning I re-drained the fruit and mixed together with pasta and added the whipped topping and marshmallows. I left out the coconut. VERY GOOD!!

Reviewed by imright