"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, December 8, 2010

Sunkist Pan-Roasted Chicken with Lemon Recipe

This main dish is mouthwatering with pan roasted chicken browned to perfection and the unique blend of lemon, honey, oregano, and mint, simmered in sherry topped with feta cheese. Every bite will be lush with flavor.


  • 4 Sunkist® Lemons
  • 1/4 cup honey
  • 2 tbsp all-purpose flour
  • 1 tsp each salt and pepper, divided
  • 6 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 1 large sweet onion, thinly sliced
  • 2 tbsp each finely chopped fresh oregano and mint
  • 2 cloves garlic, minced
  • 3/4 cup chicken broth
  • 1/4 cup sherry or chicken broth
  • 1/4 cup crumbled feta cheese

Instructions: (Makes 6 servings)

  • Slice three and a half lemons. Juice the remaining half into a medium bowl. Stir in the honey and toss gently with the lemon slices. Heat a large pan over high heat. Remove the lemon slices reserving the juices and brown in the dry pan. Reserve. Wipe out the pan.
  • Stir the flour with half of the salt and pepper. Lightly dredge chicken breasts in the flour mixture, shaking off the excess. Add half the oil to the pan and brown the chicken on both sides. Remove from pan and reserve.
  • Add the remaining oil, onion, oregano, mint, garlic and remaining salt and pepper. Cook, stirring often until golden, about 5 minutes. Stir the reserved lemon honey mixture, chicken broth and sherry into the pan.
  • Return the chicken to the pan. Simmer the chicken, covered, for 10 minutes. Layer the lemon slices over the chicken and cook, uncovered, for 5 minutes longer or until chicken is cooked through. Sprinkle with feta cheese.
  • Serve with your favorite side dish – brown and wild rice pilaf or a favorite vegetable.

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