RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 600
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| Recipe Name: |
Breast of Chicken Citron |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2013-01-16
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$2.25
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 8-ozs chicken breast, boneless, skinless
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Directions:
Preheat oven to 400 degrees. Combine flour, salt, and pepper in a small bowl. Dust chicken with seasoned flour and place in a buttered casserole dish in a single layer. Dot chicken with butter and place in oven for 25 minutes. Reduce the temperature to 325 degrees. Combine sherry, white wine, orange juice, orange rind, and lemon juice and pour over chicken and cook for an additional 25 minutes, covered.
Remove casserole from oven and pour half-and-half around chicken. Let hot casserole cool slightly with half-and-half. On a broiler-proof oven pan, arrange thinly sliced lemon slices and sprinkle with grated Parmesan cheese. Broil until lightly browned. Remove chicken from casserole and arrange on a serving platter. Stir sauce with a fork and pour over chicken. Garnish with broiled lemon slices. |
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| Nutrition per Serving: |
| Calories: |
57 |
Total Carbs: |
9.9 |
Net Carbs: |
8.7 |
| Cholesterol: |
5.8 |
Fat: |
2.3 |
Protein: |
1.75 |
| Fiber: |
1.18 |
Sodium: |
79.72 |
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