Persian Chicken Breasts

Ingredients

• 4 large boneless skinless chicken breasts
• 1 lemon, juice of
• 4 seedless oranges
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon turmeric
• 1/2 cup onion, chopped
• 5 tablespoons butter, divided
• 1/4 cup vinegar
• 6 tablespoons sugar

Directions

1. 1

   Cut chicken into 1" cubes.

2. 2

   Marinate chicken in lemon juice for 1 hour.

3. 3

   Peel short, very thin strips of orange zest with a vegetable peeler, about 2 T., set aside.

4. 4

   Peel the oranges, remove as much of the white pith as possible, divide into sections.

5. 5

   Put orange sections, salt, pepper and turmeric in a saucepan.

6. 6

   Saute onions in 1 T. butter until browned (about 10 minutes).

7. 7

   Add orange peel to onions, cook, stirring, about 1-2 minutes.

8. 8

   Add onion mixture to saucepan with orange sections.

9. 9

   Add vinegar and sugar, cook 15 minutes stirring gently so orange sections remain intact.

10. 10

    Remove chicken from marinade, saute in remaining butter until browned.

11. 11

    To serve: place chicken pieces on plate and spoon orange mixture on top.