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Poultry - Chicken Citron Post by :mjglad Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1548

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Poultry - Chicken Citron

6 pounds of chicken pieces, skins removed
1/2 c butter
2 tbsp sherry
2 tbsp white wine
grated peel of 1 medium orange
grated peel of 1 large lemon
3 tsp lemon juice
salt to taste
pepper to taste
1 1/2 c light cream
4 tbsp grated Parmesan cheese
Hot rice for 6 people

Using a large skillet, saute skinless chicken pieces in melted butter until golden brown. (Butter should be almost foamy). Over low heat, cover and continue to cook until tender, about 20 more minutes.

Remove chicken pieces.

Add sherry and white wine to drippings in pan; stir.

Add orange peel, lemon peel and juice, and salt and pepper; mix well.

Stir in cream very slowly.

Place chicken back in skillet (with sauce) and shake pan - still using low heat - for about 5 minutes.

Place chicken on serving platter and pour sauce over (the sauce will be thin).

Sprinkle with Parmesan cheese and serve with rice.

6 servings.
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