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Sauteed chicken breasts with citrus sauce



  • 2 tablespoon olive oil
  • 3 tablespoon butter, divided
  • 4 tablespoon boneless, skinless chicken breast halves
  • 1 tablespoon large orange
  • 2 tablespoon limes
  • 1 tablespoon sugar


Baking Directions:

Put a large skillet over medium-high heat for 2 or 3 minutes.

Add 2 tablespoons olive oil and 2 tablespoons butter to the skillet and swirl it around.

When the butter foam subsides, add the chicken breasts to the skillet and cook so there is a constant sizzle but no burning.

Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.

Transfer the chicken to a plate and cover loosely with foil to keep warm; turn the heat to low.

Cut a large orange in half and section one half as you would a grapefruit, removing any seeds; set that half aside.

Squeeze the juice from the other half of the orange into the pan; add the juice of a lime and 1 tablespoon sugar.

Stir to blend and let cook for about a minute.

Add the orange sections and an additional tablespoon of butter to the mixture and cook until thickened; return the chicken to the skillet and turn in the sauce to coat.

Garnish with lime wedges.

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