Chicken And Egg Salad

Citrus and chicken team up again to make this fragrant, fresh dish courtesy of the Dairy Farmers of Canada.
Directions for: Chicken Breasts with Citrus Fruit and Cream Cheese Sauce

Ingredients

Chicken

4 half chicken breasts, boneless and skinless

Salt and pepper

ground Rosemary

1 Tbsp olive oil

1 Tbsp butter

A few orange and grapefruit quarters peeled of both skins (to garnish)

Creamy Citrus Fruits Sauce

Half the quarters of 1 orange and 1 grapefruit, peeled of both skins

olive oil

butter

1 clove garlic, chopped

cup dry white wine

4 oz Canadian Cream Cheese (125 g)

salt and pepper

Directions

Chicken

1. Season chicken breasts with salt, pepper and rosemary.

2. Over medium-high heat, in a non-stick frying pan, heat oil and butter. Sear chicken for 2 to 3 minutes on each side. Reduce heat to medium and cook until chicken is no longer pink. Set on plates and keep warm.

Creamy Citrus Fruits Sauce

1. In a food processor, reduce peeled citrus fruits into a smooth pure. Set aside. In the frying pan used to cook the chicken, heat a little oil and butter over medium heat. Add garlic and cook 30 seconds, stirring occasionally. Deglaze with white wine, then simmer 30 for seconds.

2. Add citrus fruit pure and Canadian Cream cheese. Season with salt and pepper to taste and reduce heat to medium-low. Stir until cheese is melted and sauce is creamy.

3. Pour sauce over chicken breasts and decorate with peeled orange and grapefruit quarters. Serve with fresh pasta and vegetables.

See more: Main, Dinner, Cheese, Chicken, Spring, Summer, North American, Dairy Farmers of Canada