Celebrate citrus season with an easy quick-cooking chicken sauté. This recipe uses whole, fresh oranges and grapefruit plus a touch of orange marmalade to make a thicker and sweeter pan sauce than you'd get with just the juice.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1991




Ingredient Checklist


Instructions Checklist
  • Remove skin and white pith from grapefruit and orange with a sharp knife and discard. Cut the segments away from their surrounding membranes into a bowl (discard seeds). Squeeze any remaining juice from the membranes into the bowl. Drain the segments and measure the juice. Add enough water, if necessary, to make 1/2 cup and set the juice and fruit aside.

  • Combine flour, salt and pepper in a shallow dish. Dredge chicken lightly in the flour mixture.

  • Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add the chicken and cook until golden on the outside and no longer pink inside, 3 to 4 minutes per side. (Reduce heat to medium if the chicken is browning too quickly.) Remove to a plate, cover and keep warm.

  • Add the remaining 1 teaspoon oil to the pan. Add leek and cook, stirring, until softened, about 3 minutes. Add the reserved fruit juices and vermouth and bring to a boil. Boil until reduced by half, about 3 minutes. Reduce heat to low and add marmalade, the reserved fruit, mint and pepper to taste. Return chicken to the pan and reheat gently.

Nutrition Facts

276 calories; protein 24.9g 50% DV; carbohydrates 26.2g 8% DV; exchange other carbs 1.5; dietary fiber 2.7g 11% DV; sugars 14.3g; fat 6.4g 10% DV; saturated fat 1g 5% DV; cholesterol 62.7mg 21% DV; vitamin a iu 1290.6IU 26% DV; vitamin c 40.1mg 67% DV; folate 39mcg 10% DV; calcium 62.8mg 6% DV; iron 2mg 11% DV; magnesium 40.5mg 15% DV; potassium 399.4mg 11% DV; sodium 357.3mg 14% DV; thiamin 0.2mg 17% DV.

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Rating: 2 stars
Not sure what we did wrong I don't know what happened with the sauce but it is bitter. I did not have any pith in the orange or grapefruit segments. I did not burn the leeks or anything else. The sauce was thin and did not cling to the chicken. I thought this would be a terrific recipe but I was so disappointed. Any clues to what I did wrong? Thx! Pros: tender chicken Cons: thin bitter sauce Read More