- Yield: 6 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 25 Minutes
- 1 cup orange juice (freshly squeezed is nice but not mandatory)
- 3 lemon juice
- 2 tablespoons dry adobo, homemade or store-bought
- 6 boneless, skinless chicken breasts (about 2½ pounds)
- 1 cup all-purpose flour
- Grapeseed or vegetable oil
- ¾ cup dry white wine
- ¼ cup chicken broth, ho¼ cup chopped fresh cilantro or store-bought
How to Make It
- Stir the orange juice, two-thirds of the lemon juice, and the dry adobo together in a large baking dish or bowl. Add the chicken breasts and turn to coat with the marinade. Marinate at room temperature for a minimum of 15 minutes, or refrigerate for up to 2 hours, turning once or twice.
- Preheat the oven to 375°F.
- Drain the chicken breasts and discard the marinade. Pat the chicken breasts dry. Spread the flour out on a wide plate. Drizzle enough grapeseed oil into a heavy ovenproof skillet (cast iron is ideal) to coat the bottom generously and heat over medium-high heat. Dredge the chicken in the flour to coat all sides and shake off the excess flour. Lay as many breasts in the skillet as will fit comfortably and cook, turning once, until golden brown on both sides, about 6 minutes. (The chicken will not be cooked through, just browned well.) Transfer the chicken to a platter and repeat with the remaining chicken if necessary, adding a little more oil to the pan.
- When all the chicken is browned, pour the wine into the skillet and stir to scrape up the brown bits sticking to the bottom. When the wine is reduced by about half, add the chicken broth. Return the chicken breasts to the skillet and add the cilantro and the remaining lemon juice.
- Cover the pan loosely with aluminum foil, transfer to the oven, and bake until no trace of pink remains in the thickest part of the breasts, about 15 minutes.