Chicken Pillards with Clementine

Chicken Pillards with Clementine


4 chicken breasts halves

2-4 clementines, peeled, diced (about 1 cup)

1/2 cup cherry tomatoes, quartered

½ cup finely diced red onion

½ cup finely diced celery

¼ cup coarsely chopped fresh basil

¼ cup coarsely chopped fresh cilantro or parlsey

4 T. olive oil

2 T. fresh lime juice

1 serrano chile, seeded, minced

Animal fat to sauté in

½ cup fresh clementine juice (from about 6 clementines) (can use stock for this part)

Place chicken breast halves between two sheets plastic wrap or parchment paper, spacing apart. Using mallet pound chicken to ¼-inch thickness.

Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. Salsa can be made 2 hours ahead. Cover; let stand at room temperature.

Uncover chicken; sprinkle with salt and pepper. Heat fat in large skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Add clementine juice to skillet; boil until reduced to ¼ cup, stirring often, about 2 minutes. Drizzle over chicken. Spoon salsa over and serve.

Adapted from Epicurious.com

 

The salsa:

 

Viola!

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3 Responses

  1. that looks amazing Lauren. I am definitly going to try that one! I am enjoying your blog by the way :)

  2. Lauren…the previous comment was Jan not Roger as it says :) not sure how to change that :)

  3. Pingback: Chicken Pilliards with Clementine | Real Food Recipe Roundup