Stove Top Sweet Citrus Chicken Recipes

STOVE TOP SWEET CITRUS CHICKEN

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Place chicken in 13x9-inch baking dish. Mix juice, sugar and butter until blended; pour over chicken. Top with stuffing.
• Bake 30 min. or until chicken is done (165ºF).

STOVE TOP ONE-DISH CHICKEN SKILLET

Steps:

• Mix hot water, butter and stuffing mix.
• Cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 min. on each side.
• Mix soup and sour cream until blended; pour over chicken. Top with stuffing; cover. Cook on low heat 10 min. or until chicken is done (165ºF).

SWEET CITRUS CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Add hot water to stuffing mix, then stir until just moistened [or use your own prepared stuffing]. Set aside.
• Place chicken breasts in 13"x9" [or 15"x10"] baking dish.
• Mix juice, sugar & butter until well blended.
• Pour over breasts, then top with prepared stuffing.
• Bake 30 minutes or until chicken is cooked through [170 degrees F].

STOVETOP ORANGE-GLAZED CHICKEN

Steps:

• For glaze, whisk together first 4 ingredients in a microwave-safe bowl; stir in marmalade. Microwave, covered, on high until thickened, 2-1/2 to 3 minutes, stirring occasionally., Pound chicken breasts to 1/2-in. thickness; sprinkle with garlic salt. In a large skillet, heat oil over medium heat; cook chicken until a thermometer reads 165°, 5-6 minutes per side. Top with glaze.

CITRUS CHICKEN

Steps:

• Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil and butter to the skillet and swirl it around.
• Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the chicken in flour, shaking to remove the excess.
• Add the breasts to the skillet and cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.
• Cut the orange in half. Section one of the halves as you would a grapefruit, removing any seeds. Juice the remaining orange half and one lime.
• With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
• Add the orange sections to the skillet and turn heat to low, stirring, until mixture is slightly thickened.
• Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste. Cut the remaining lime into wedges for garnish.