Wednesday, May 04, 2005

Black Pepper Citrus Chicken

Black Pepper Citrus Chicken (Adapted from CL)

1 tablespoon canola oil, divided
1 1/4 teaspoons freshly ground black pepper, divided
1/4 teaspoon salt
4 boneless/skinless chicken breasts
1 cup vertically sliced onion
2 garlic cloves, minced
1/4 cup white wine
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley

In a large skillet, heat 1 teaspoon oil over medium-high. Season chicken with 1/2 teaspoon pepper and salt - place chicken in the pan and cook until browned on each side, about 2 minutes per. Remove chicken and keep warm.

Pour remaining 2 teaspoons oil into the skillet. Add onion and garlic to pan - sauté 2 minutes, pour in wine and cook for 1 minute. Place chicken back into the skillet pan and stir in remaining 3/4 teaspoon pepper and juices. Cover, reduce heat and simmer until chicken is done, about 4 minutes. Scatter fresh parsley on top before serving.

Makes 4 servings.

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  1. We are definately on the same wavelength! I made this Black Pepper Citrus Chicken for dinner last night (minus the parsley) and found it to be a solid, simple dish. My BF really like the citrus, I really liked the pepper, so everyone was happy!

    And also- I chickened out of making the Vermont Maple Bread, and instead tried the KAF Cinnamon Apple Bread (found on their website). It's in the middle of it's second rise- but I'll let you know how it comes out ;)

  2. Elizabeth - I liked just how basic it was. Let me know how the bread turned out!