The sunny flavors of fresh lime and tangerine juice add brightness to this tropically inspired dish. If you like a little zing, sprinkle with crushed red pepper.
Quantity
0
Quantity Unit
Prep Time (minutes)
10
Cook Time (minutes)
20
Ready In (minutes)
30
Ingredients
Amount
Measure
Ingredient
1
fruit (2" dia)
lime,
2
medium (2-3/8" dia)
tangerines
6
breasts, bone removed
chicken breast halves, boneless, skinless
1/4
teaspoons
black pepper, ground
1/3
cup (8 fl oz)
chicken broth low sodium
1/4
teaspoon
rosemary, dried, crushed
1/4
cup, sliced
Green onion, sliced
1
tablespoon
water
1/2
teaspoon
Cornstarch
3
cups
brown rice cooked
Steps
Sequence
Step
1
Finely shred 1/2 teaspoon lime peel and 1 teaspoon tangerine peel; set aside. Halve lime and squeeze 1 tablespoon juice; set aside. Peel and section tangerines over a bowl to catch any juices; set aside.
2
Lightly coat a large skillet with cooking spray. Lightly sprinkle chicken breasts with pepper. Cook chicken in skillet over medium heat for about 5 minutes or until browned, turning once. Add broth, rosemary, green onion, reserved lime and tangerine peels, and reserved lime juice. Bring to boiling; reduce heat. Cover and simmer about 8 minutes or until chicken is no longer pink (170*F). Remove chicken from skillet and keep warm.
3
In a small bowl, stir together water and cornstarch. Add to juices in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Add the tangerine sections and any accumulated juice; heat through. Spoon sauce over chicken. Serve with hot cooked rice.
