Olive Citrus Chicken
Olive Citrus Chicken thinly pounded out breasts cooked in a wine and citrus sauce. Chicken is moist and flavorful is able to be cut with a fork.
Servings 5 servings
Calories 423kcal
Equipment
Ingredients
- 2 lbs chicken breast
- 1/3 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice
- 4 tbsp brine juice from a jar of garlic stuffed olives
- 6 chopped garlic stuffed green olives
- 1/2 tsp pink salt
- 1/2 tsp onion powder
- 1/4 tsp Yacon Syrup
- 1/2 tsp garlic powder
- 3 tbsp white wine
- 4 sprays avocado oil
Salt, pepper, garlic powder and onion powder to taste both sides of the chicken
Instructions
- Combine the orange juice, lemon juice, juice from the olives, pink salt, onion powder, Yacon syrup. garlic powder, and white wine.1/3 cup freshly squeezed orange juice, 1/4 cup freshly squeezed lemon juice, 4 tbsp brine juice from a jar of garlic stuffed olives, 1/2 tsp pink salt, 1/2 tsp onion powder, 1/4 tsp Yacon Syrup, 1/2 tsp garlic powder, 3 tbsp white wine
- Butterfly chicken breast and pound out into thin slices using a meat tenderizer mallet.
- Salt, pepper, garlic powder, and onion powder both sides of the chicken to taste.
- Add 2 sprays of avocado oil to a pan and heat to hot.4 sprays avocado oil
- Once the pan is hot add 1 - 2 pieces of thinly pounded out chicken.
- Fry until the chicken is browned on one side flipping to cook the opposite side.2 lbs chicken breast
- Once the chicken is browned on both sides remove chicken to a plate.
- Finally, add more uncooked chicken and continue to brown on both sides until all the chicken is cooked.
- If need be, add additional sprays of avocado oil to the pan.
- Remove chicken to the plate.
- Lastly, add citrus juices to the pan and scrape out the brown bits from the bottom until the bottom is free from brown bits.
- Allow citrus juices to cook for 2 - 3 minutes.
- Add in the chopped olives and return chicken to the pan.6 chopped garlic stuffed green olives
- Once the chicken is warmed remove from the pan and plate with a few teaspoons of sauce from the pan.
Notes
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 423 | |
| % Daily Value * | |
| Total Fat 12 g | 18 % |
| Saturated Fat 3 g | 14 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 3 g | |
| Trans Fat 0 g | |
| Cholesterol 187 mg | 62 % |
| Sodium 876 mg | 37 % |
| Potassium 644 mg | 18 % |
| Total Carbohydrate 5 g | 2 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 2 g | |
| Protein 69 g | 138 % |
| Vitamin A | 6 % |
| Vitamin C | 27 % |
| Calcium | 4 % |
| Iron | 14 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 5servings | Calories: 423kcal | Carbohydrates: 5g | Protein: 69g