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Tangy Citrus Chicken Recipe
Tangy Citrus Chicken Recipe photo by Taste of Home

Tangy Citrus Chicken Recipe

Read Reviews (5)
3.4 5
Publisher Photo
In just over 30 minutes, you can enjoy chicken breasts topped with a light, refreshing sauce that combines honey with lemonade, mustard and herbs.
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 8 servings

Ingredients

  • 8 boneless skinless chicken breast halves (2-1/2 pounds)
  • 3/4 cup thawed lemonade concentrate
  • 1/2 cup honey
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon lemon juice

Nutritional Facts

Nutritional Analysis: 1 serving equals 268 calories, 70 mg sodium, 78 gm cholesterol, 31 gm carbohydrate, 29 gm protein, 4 gm fat. Diabetic Exchanges: 4 lean meat, 2 fruit.

Directions

  1. Place chicken breasts in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the remaining ingredients. Pour half over the chicken.
  2. Bake, uncovered, at 350° for 20 minutes. Turn chicken; pour remaining sauce on top. Bake 15-20 minutes longer or until meat juices run clear. Yield: 8 servings.
Originally published as Tangy Citrus Chicken in Quick Cooking May/June 1998, p66

Nutritional Facts

Nutritional Analysis: 1 serving equals 268 calories, 70 mg sodium, 78 gm cholesterol, 31 gm carbohydrate, 29 gm protein, 4 gm fat. Diabetic Exchanges: 4 lean meat, 2 fruit.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Tangy Citrus Chicken(5)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 18, 2014

Did not care for this. Turns out, sauce did not *stick* to chicken. Ended up with a gluey, yucky mess of wet ingredients hardening in dish. Sorry TOH. Will stick with what I know. J.

MY REVIEW
Reviewed May. 13, 2013

Ours do not turn the nice golden color shown in the picture and the sauce did not thicken at all. We cooked at 350 for nearly 45 minutes and chicken ended up tough but clearly fully cooked.

MY REVIEW
Reviewed Apr. 9, 2013

This recipe comes from one of my fave cookbooks called Kosher By Design. I make it at least one shabbat a month. I use the whole can of lemonaide, and I do not cover it. As well, I am generous with the spices.

MY REVIEW
Reviewed Mar. 6, 2012

So easy & tasty! I omitted the sage since I had none on hand and substituted marjoram for the thyme.

~ Theresa

MY REVIEW
Reviewed Apr. 18, 2009

This is sooo juicy and refreshing. The leftovers make great chicken salad as well.

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