- 1 Meyer lemon, 1 tsp zest and 2 tbsp juice
- 1 Meyer lemon, supremed*
- 1 Cara Cara orange, 1 tsp zest removed and supremed
- 2 tbsp flat-leaf parsley, finely chopped
- 1 tsp red Fresno or jalapeño chile, seeded and minced
- 2 small fennel bulbs, thinly sliced + 1 tbsp fennel fronds**
- 4 boneless, skinless chicken breasts
- kosher salt and freshly ground black pepper
- ¼ c all purpose flour
- 3 tbsp olive oil, divided
- 1 small red onion, thinly sliced
- ½ c dry white wine
- 1 c chicken stock
- Basmati or Jasmine rice, cooked according to package instructions
From 1 lemon, set aside 1 tsp. zest and 2 tbsp. juice. From the second lemon, cut off the peel and pith and cut the flesh into supremes. Place in medium bowl.*
From the orange, set aside 1 tsp. zest. Cut off the peel and pith and cut the flesh into supremes. Add to bowl with lemon supremes. Add parsley, chile and fennel fronds. Stir and set aside.
Season the chicken with salt and pepper. Place flour in shallow dish. Lightly dredge chicken on both sides in flour, tapping to remove excess.
Heat 2 tbsp. oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned but not cooked through, 4 to 5 minutes. (Do in batches, if necessary.) Transfer chicken to a plate. Wipe out the skillet.
Heat remaining 1 tbsp. oil in skillet. Add sliced fennel and red onion and cook, stirring occasionally, until beginning to brown, about 3 minutes. Stir in the wine, followed by the broth and reserved lemon and orange zest. Use a wooden spoon to scape brown bits from the bottom of pan. Once liquid reaches a boil, reduce the heat to medium-low. Return chicken to skillet and cover tightly. Cook, turning occasionally, until chicken is just cooked through and sauce is lightly thickened, 4 to 6 minutes. Season the sauce with salt and pepper.
Remove chicken to plate and pour fennel/sauce mixture into a deep platter. Add the chicken, top with citrus salsa and serve immediately.
*Click here to learn how to supreme your citrus.
Note – when using citrus zest and juice, be sure to remove the zest first as it can be more difficult when the fruit has been sliced and juiced.
**To prep fennel, trim off top 1/3 and discard. Trim bottom and discard. Cut in half lengthwise. Cut out the core and discard. Cut the bulb and stalks crosswise into thin slices. Fronds can be reserved for garnish.
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