Chicken Breast Citron

I made this dish last night for the first time. I found the recipe at © 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

I prepared this dish differently and made some changes to the recipe. My changes appear in parentheses. Instead of baking this dish, I pan seared the chicken, removed it from the pan and created a sauce with the pan drippings. I did not dot the chicken with butter and I used a fat free creamer instead of half-and-half to cut down on fat and calories. I thought it could have had more flavor. My husband enjoyed it. I thought it was so-so. My husband and I both agreed the broiled lemon slices with the parmesan cheese were not necessary at all. They are basically a garnish and add nothing to the taste of the dish. I will definitely experiment with this recipe if I ever make it again.

Ingredients:

4 large boneless chicken breasts
1/4 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter (I didn't use the butter)
1 tablespoon sherry wine
1 tablespoon white wine
3 tablespoons orange juice
1 teaspoon grated orange rind
2 teaspoons lemon juice
1 cup half-and-half (I used fat free creamer instead)
1 lemon, sliced in very thin slices
1/2 cup grated parmesan cheese (I only needed 2-3 Tablespoons)

Procedure:

1. Preheat oven to 400 degrees F. (if you are going to make this recipe in the oven)
2. Combine flour, salt, and pepper in a small bowl.
3. Dust chicken with seasoned flour and place in a buttered casserole dish in a single layer. (Or into a pan warmed over medium to medium-high heat)
4. Dot chicken with butter and place in oven for 25 minutes. (I omitted this step because I pan seared my chicken breasts)
5. Then reduce the temperature to 325 degrees (if baking in oven)
6. Combine sherry, white wine, orange juice, orange rind, and lemon juice and pour over the chicken for an additional 20 minutes, covered. (or, if pan searing, remove cooked chicken from pan and pour liquids into hot pan to make a sauce)
7. Remove casserole from the oven and pour half-and-half around the chicken (or, if making sauce in pan on the stovetop; cook sauce down and then add half and half or creamer)
8. Let casserole cool slightly.
9. On a cookie sheet, arrange lemon slices and sprinkle with grated parmesan cheese.
10. Broil until lightly browned.
11. Arrange chicken on a serving platter.
12. Stir sauce and pour over chicken.
13. Garnish with broiled lemon slices.

*Recipe adaptations, appearing in parentheses, by Christine Marr