The Recipes

Chicken with Citrus Sauce

Orange, orange and more orange!  I side with most chefs that boneless, skinless chicken breasts are the red-headed stepchild of good cooking.  However, this ladyfriend has had a decadent holiday season, and it doesn't hurt to make something a little more friendly to my skinny jeans.

Trust me, this turns out great.

Chicken with Citrus Sauce


- 1 boneless, skinless chicken breast
- 1 clementine (or other citrus fruit), peeled and segmented
- 1/4 red onion, sliced
- 1 garlic clove, minced
- 2 T. peach, apricot, or orange jam or preserves
- 1/4 c. white wine
- splash chicken stock
-  pinch red pepper
- 4 kale leaves, woody stalks removed and roughly chopped
-  a few grates of nutmeg
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Season the chicken breast with salt and pepper and heat 2 T. of olive oil in a skillet.  Once the oil is almost smoking, add the chicken breast and sear for 3-4 minutes on the first side and 2-3 minutes on the second.  Transfer the chicken breast to a baking sheet and bake for 15 minutes.  Make sure the juices are running clear and let it rest for 5 minutes.

While the chicken is roasting, add the onion to the skillet.  Add a bit more olive oil if necessary.  After 5 minutes, add the clementines and garlic.  Stir to combine for 2 more minutes, then add in the fruit spread deglaze the pan with the wine.  Let the wine reduce, then season lightly with salt and add in the stock.  Let it simmer on low while you make the kale.

In another skillet, add 2 T. of olive oil.  Once it is heated, add the kale-- it will act like spinach and wilt down a lot.  Season it with salt.  Once it cooks down, add the garlic, nutmeg and red pepper.  Plate the kale, then rustically chop the chicken and place it on top.  Pour the clementine sauce over the chicken and drizzle around the plate.