PERSIAN CHICKEN BREASTS

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Persian Chicken Breasts image

Years ago, when I cooked for a caterer, we catered an affair for Frank Purdue (of chicken fame!) at the Boston Aquarium. This was what he chose as one of the dishes featuring his chicken. I fell in love with it!

Provided by davianng

Categories     Chicken Breast

Time 1h

Yield 4-6 cups, 4 serving(s)

Number Of Ingredients 10

4 large boneless skinless chicken breasts
1 lemon, juice of
4 seedless oranges
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon turmeric
1/2 cup onion, chopped
5 tablespoons butter, divided
1/4 cup vinegar
6 tablespoons sugar

Steps:

  • Cut chicken into 1" cubes.
  • Marinate chicken in lemon juice for 1 hour.
  • Peel short, very thin strips of orange zest with a vegetable peeler, about 2 T., set aside.
  • Peel the oranges, remove as much of the white pith as possible, divide into sections.
  • Put orange sections, salt, pepper and turmeric in a saucepan.
  • Saute onions in 1 T. butter until browned (about 10 minutes).
  • Add orange peel to onions, cook, stirring, about 1-2 minutes.
  • Add onion mixture to saucepan with orange sections.
  • Add vinegar and sugar, cook 15 minutes stirring gently so orange sections remain intact.
  • Remove chicken from marinade, saute in remaining butter until browned.
  • To serve: place chicken pieces on plate and spoon orange mixture on top.

Nutrition Facts : Calories 409.4, Fat 16.1, SaturatedFat 9.6, Cholesterol 106.6, Sodium 471.5, Carbohydrate 39.5, Fiber 4.8, Sugar 32, Protein 29.2

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