Triple Citrus Chicken Piccata

The winter cold is making me long for spring and summer! And with that thought, citrus flavors remind me of spring. It's been quite some time since I made chicken piccata and we needed to use up some citrus fruits I had on hand. Chicken is seasoned and sauteéd to a golden brown and served with a bright, buttery citrus sauce kissed with garlic and white wine...

A traditional chicken piccata has lemons as the main flavor of the dish... but in this version, I combine lemon, orange and lime juices to add a touch of sweetness with more citrus notes. Since I'm using a variety of citrus, I omitted capers from the dish, since I ddn't find it necessary. This makes for a nice twist on the classic chicken piccata version and we especially enjoyed it with mashed potatoes and steamed broccoli...

Triple Citrus Chicken Piccata

recipe adapted from Cooking Light

4 (6-ounce) skinless, boneless chicken breast

1/2 cup all-purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon garlic powder

2 1/2 tablespoons butter, divided

2 tablespoons olive oil, divided

1/4 cup finely chopped shallots

4 medium garlic cloves, thinly sliced

1/2 cup dry white wine

3/4 cup fat-free, lower-sodium chicken broth, divided

1 teaspoon cornstarch

1 tablespoon fresh lemon juice

1 tablespoon orange juice

1 tablespoon lime juice

3 tablespoons coarsely chopped fresh flat-leaf parsley

Place 1 teaspoon flour in a small bowl, and place flour in a shallow dish. Sprinkle both sides of chicken evenly with salt, pepper and garlic powder. Dredge chicken in flour in shallow dish and shake off excess.

In a large skillet over medium-high heat, add 1 tablespoon oil and 1 tablespoon butter; melt. Add chicken to the pan and sauté 4 minutes on each side or until done. Transfer chicken to a plate and keep warm.

In the same skillet, heat remaining 1 tablespoon oil in pan and add shallots and garlic; sauté until softened. Add wine, scraping bits from the bottom of the pan and bring to a boil,cooking until liquid almost evaporates, stirring occasionally. 

Add 1/4 cup broth to 1 teaspoon cornstarch; stir until smooth. Add remaining broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes) then stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. 

Remove from heat; stir in remaining tablespoons butter and citrus juices. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.