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Lemon-Orange Chicken

Ease of Preparation: Moderate

Preparation Time: 10 min

Cook Time: 1 hr

Servings: 6

Recipe By: Wendy Louise

From:  The Sensational Skillet Cookbook
Used with permission of Sourcebooks

Other Main Dishes
Other Poultry

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Lemon-Orange Chicken

Lemons, oranges and wine make this a truly special dish. The addition of wild rice adds another sophisticated touch but is not necessary.

6  boneless, skinless chicken breasts
2 tablespoons canola oil
1 tablespoon butter
6 cloves garlic, mashed and minced
1/2 cup shallots, minced
 pinch rosemary
 pinch parsley
 pinch paprika
 pinch salt
 pinch pepper
 juice from 2 oranges
 juice from 3 lemons
1 cup white wine, divided
 cooked wild rice, for serving (or substitute your favorite rice)
On medium to high heat setting (325 to 350 degrees) brown chicken breasts on both sides in heated cooking oil and butter. Add garlic, shallots and spices, and continue to sauté a few minutes more.

Turn the heat down to simmer setting and pour on the orange and lemon juices, and 1/2 of the wine. Cover and simmer until chicken is cooked through and juices run clear (about 20 to 30 minutes). Remove chicken breasts and tent with foil on warm platter, or hold in 200 degree oven.

Turn heat setting back up to 350 to 375 degrees and pour in the remaining wine. Cook uncovered until sauce reduces a bit. Add chicken back into skillet to mix with the sauce until glazed and heated through. Serve with cooked wild rice.

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