Citrus Chicken

* Exported from MasterCook *

Citrus Chicken

Recipe By : Tesco Recipe Collection, Issue Two 1997
Serving Size : 4 Preparation Time :1:30
Categories : Casserole Main Courses
New Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
225 g pickling onions
2 tbsp vegetable oil
4 x 125-150g chicken breast fillets -- with skin on
150 ml fresh chicken stock, or made with cube
2 tsp freshly grated fresh root ginger
1 large garlic clove -- finely chopped
2 tsp wholegrain mustard
1 tsp finely grated lemon zest
1 tsp finely grated orange zest
3 tbsp lemon juice
3 tbsp orange juice
2 tbsp clear honey
salt and freshly ground black pepper
2 (2-3) sprigs fresh thyme
2 tsp cornflour

1. Put the pickling onions into a bowl and cover with boiling water. Leave
for 2-3 minutes. Drain, then remove the skins from the onions using a sharp
knife.

2. Heat the oil in a large, flameproof casserole. Add the onions and cook
for a few minutes until golden brown. Add the chicken breasts and brown on
both sides. Reduce the heat and cook gently, uncovered, for 15 minutes.

3. Put the remaining ingredients, except the thyme and cornflour, into a
jug and mix together. Pour over the chicken. Add the thyme, cover and cook
for 15-20 minutes until the chicken is cooked.

4. Remove the chicken and onions and place in a warm serving dish. Blend
together the cornflour and 2 teaspoons water and stir into the cooking
juices. Heat gently, stirring until it has thickened. Season to taste. Pour
the sauce over the chicken and serve with boiled potatoes and a green
vegetable.


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Suggested Wine: Tesco Cape Chenin

NOTES : Preparation: 50 minutes
Cooking: 40 mins
Calories/Fat per serving: 264 cals / 11g
Cost per serving: £1.50

Tesco Cape Chenin: A dry white with a fresh, fruity aroma and an attractive
tropical taste.