Chicken with Clementine Glaze
An accidental hybrid of the tangerine and the orange, clementines earned the nickname zipper oranges because of how easily their skin comes off — just poke a finger in the top to get the peeling started. Their bright citrus flavor is a great complement to lean chicken in this quick and simple dinner recipe.
Hands-On Time: 25 minutes
Ready In: 40 minutes
Yield: 4 servings
2 tablespoons olive oil
4 chicken cutlets, pounded thin
Salt to taste
2 teaspoons sugar
2 tablespoons butter
2 tablespoons lemon juice
- Halve the clementines and let your child juice them with a citrus reamer, or by hand.
- Meanwhile, heat the olive oil in a skillet over medium heat. Season chicken with salt, then cook the cutlets in the skillet, turning over once, until browned on both sides, about 6 minutes total. Transfer the chicken to a plate.
- Pour off the excess oil from the skillet, then add the sugar and cook, stirring with a wooden spoon, for 15 seconds. Add the clementine juice (be careful; it will steam up at first) and cook until thickened slightly, 2 to 3 minutes. Add the butter and swirl the pan until it's evenly melted into the liquid, about 30 seconds. Add the lemon juice and swirl. Return the chicken to the skillet and turn to coat with sauce. If necessary, reduce heat to low and cook the chicken, covered, until cooked through. Serve with sauce.
What's Good for You
Clementines, rich in vitamin A, help maintain healthy bones and teeth.