Ingredients
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3 tablespoons flour
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2 teaspoons dried oregano
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2 tablespoons vegetable oil
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1 tablespoon butter
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1 medium lime, rind of, finely grated
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1 medium lemon, rind of, finely grated
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1/4 cup water
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2 tablespoons fresh lime juice
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2 tablespoons fresh lemon juice
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2 tablespoons fresh cilantro or 2 tablespoons parsley, finely chopped
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salt & freshly ground black pepper
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1 -1 1/2 lb boneless chicken breast
Instructions
- Combine flour, oregano and 1/2 t salt in a flat dish.
- Heat oil and butter in 10-inch skillet over medium high.
- Flour both sides of each piece of chicken breast; shake off excess. Add to skillet and saute, without moving the pieces around, for about 2 minutes. Turn with tongs; saute another 2-3 minutes. Remove to a plate and keep warm.
- Move skillet off the heat. Add water and citrus rinds and juices. (Be careful, it steams wildly). Return skillet to heat and deglaze, scraping up all the chicken and crust bits.
- Reduce for 30 seconds or until syrupy. Add cilantro or parsley and season to taste with salt and pepper. Spoon sauce over chicken breasts.