Citrus Chicken

I had tried this recipe a couple years ago from my Better Homes & Gardens Big Book of 30-Minute Dinners. It left such an impression that I wanted to share it with Patrick. It was even yummier than I remembered! This chicken dish was served with whole grain couscous.

Keys-Style Citrus Chicken (you'll feel like you're in the tropics)
Serves 4

4 medium skinless, boneless chicken breast halves (I cut them up into bite-sized pieces)
2 or 3 gloves garlic, peeled and thinly sliced
1 tbsp butter or margarine
1 tsp finely shredded lime peel
2 tbsp lime juice
1/4 tsp ground ginger
1/8 tsp crushed red pepper
1 orange
finely shredded orange peel (optional)

1. Rinse chicken; pat dry. In a large skillet cook chicken and garlic in hot butter or margarine over medium heat for 8 to 10 minutes or until chicken is tender and no longer pink, turning chicken once and stirring garlic occasionally. 
2. Meanwhile, in a small bowl combine the lime peel, lime juice, ginger, and red pepper; set aside. Peel and slice orange, reserving juice. Cut orange slices into quarters. Add any reserved orange juice and the lime juice mixture to the skillet. 

Place orange slices on top of chicken. Cook, covered, for 1 to 2 minutes or until heated through. Spoon drippings over chicken to serve. If desired, garnish with shredded orange peel. 

Dinner's Ready!

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