Real Recipes From Real Home Cooks ®

tangy citrus chicken

(1 rating)
Recipe by
roberta villarreal
san pedro, CA

My family licked the plates clean!

(1 rating)
prep time 15 Min
cook time 20 Min
method Pan Fry

Ingredients For tangy citrus chicken

  • 2
    cuties mandarins juiced
  • 2
    lemons juiced
  • 2
    limes, juiced
  • 8
    small boneless skinless chicken breasts
  • 1/2
    cup yoshidas gourmet cooking sauce
  • 1/2
    box of sliced mushrooms
  • 2
    cup chicken stock
  • 1 tsp
    corn starch
  • 1 tsp
    all purpose flour
  • fresh rosemary
  • fresh sage
  • fresh thyme
  • 1 1/2 tsp
    minced garlic
  • salt to taste
  • 1 Tbsp
    olive oil

How To Make tangy citrus chicken

  • 1
    To marinate: add chicken to gallon size ziplock bag, then add yoshidas, lemon, lime, cuties, garlic, rosemary, sage, thyme, salt (I use Himalayan pink salt) and olive oil. Let sit while you prepare side dishes at least 20-30 min rotating. Hint: if you make sure all air is out of the bag it will marinate easier! ( I use about 1/2 a sprig of rosemary, 4 lg sage leaves and two pinches of thyme, but it all depends on your taste and liking.
  • 2
    In pre-heated skillet add chicken keep as close as possible, if you can find an iron skillet to lay on top to add weight and sear it will be perfect if not, no big deal. Let cook approx 10-12 minutes on both sides (...should see a little carmelization), time will vary depending on actual thickness and size of your chicken. Set marinade aside.
  • 3
    Remove chicken from pan, add 1 cup chicken stock, to deglaze the pan. Then add marinade(use metal strainer/sifter to make sure no seeds get in). Let simmer and reduce. Add mushrooms, sauté for about 2 minutes, then add remaining chicken stock mix. The remaining chicken stock mix is: put 1 cup chicken stock in a sealable plastic cup (I use a Tupperware tumbler) add the starch and flour shake until no lumps. Let simmer while stirring and should thicken up, depending on elevation and consistency you would like, you can add more chicken stock or more thickening (starch)
  • 4
    Serve chicken breast on plate ( should have rested while you made glaze), cover with glaze! Viola!!!