Ingredients
1 tablespoon lemon juice1 tablespoon orange juice1/2 teaspoon grated lemon zest1/2 teaspoon grated orange zest4 boneless skinless chicken breast halves1 tablespoon vegetable oil1 garlic clove, minced2 green onions, thinly sliced1/4 teaspoon ground ginger1 tablespoon butter1 tablespoon all-purpose flour1/2 teaspoon salt3/4 cup whole milk1 tablespoon chopped fresh parsley
Preparation
In a shallow bowl, combine the first four ingredients. Pound the chicken to 1/4-in. thickness; dip into citrus mixture. In a large skillet over medium heat, brown the chicken in oil for about 2 minutes per side. Remove chicken. In the same skillet, cook garlic, onions and ginger in butter for 1 minute. Add flour and salt; cook and stir for 1 minute. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes. Return chicken to pan; sprinkle with parsley. Simmer for 8-10 minutes or until chicken juices run clear, turning occasionally.
