Persian Chicken Breasts

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

  divided

• vinegar↗1⁄4 cup
• sugar↗6 tablespoons

Step-by-step instructions

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.