Chicken in Mojo Pan Sauce
Mojo is a garlicky citrus vinaigrette that's a staple of Cuban cooking. While
it's the perfect complement to these chicken breasts, it also adds a lively zip
to shrimp or pork chops.
2 boneless skinless chicken breast halves
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground pepper, divided
1 teaspoon cumin seeds
2 tablespoons olive oil
4 large garlic cloves, minced
1/4 cup fresh orange juice
2 teaspoons lemon juice
2 thin orange slices
2 thin lemon slices
2 tablespoons chopped fresh parsley, divided
Sprinkle both sides of chicken breasts with 1/4 teaspoon of the salt and 1/4
teaspoon of the pepper. Press cumin seeds into both sides of chicken. Heat oil
in large skillet over medium heat until hot. Add chicken; cook 7 to 9 minutes or
until golden brown and no longer pink in center, turning once. Place on plate;
cover loosely with foil. Add garlic to skillet; cook and stir 30 to 60 seconds
or until fragrant. Add orange juice, lemon juice, orange slices, lemon slices and
1 tablespoon of the parsley. Bring to a simmer, stirring to scrape up any browned
bits from bottom of skillet. Stir in remaining 1/8 teaspoon salt and 1/8 teaspoon
pepper. Serve chicken with sauce; spoon lemon slices and orange slices over
chicken, if desired. Sprinkle with remaining 1 tablespoon parsley.
2 servings.
PER SERVING: 305 calories, 18 g total fat (3 g saturated fat), 27.5 g
protein, 9 g carbohydrate, 75 mg cholesterol, 515 mg sodium, 1 g fiber
*~Sandy U.~*
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