A new zest for chicken

Citrus zesters can offer up a variety of options including Citrus Marinated Chicken, Asparagus with Orange Vinaigrette.

food (photo credit: courtesy)
(photo credit: courtesy)
This week I received a new citrus zester and had some fun trying it out and using some seasonal citrus fruits, like oranges and lemons. At this time of year they are juicy, bright, inexpensive and readily available.
Asparagus with Orange Vinaigrette looks gorgeous on a white platter. I made both thin green and white asparagus and placed them in bundles of green and white, drizzled with the vinaigrette and pecans.
Citrus Marinated Chicken is juicy and flavorful and a little different from regular grilled chicken. I like to highlight the citrus flavor even further by serving it with the Citrus Aioli.
Asparagus with Orange Vinaigrette
Serves 8
2 oranges
1 small shallot, minced
2 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
3 to 4 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
20 spears green and/or white asparagus, trimmed
¼ cup toasted pecans, optional
For the vinaigrette:
Zest 1 orange into a bowl, then in a separate bowl juice both oranges. Pour juice into a small saucepan. Over medium heat, boil the juice, until reduced and concentrated to about 3 tablespoons.
In a small bowl, whisk together the shallot and vinegar. Set aside for five minutes. Add Dijon mustard, orange zest, and orange juice. Slowly whisk in the oil. Season with salt and pepper. Set aside. 

For the Asparagus:
Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender, about three – four minutes. Drain, and immediately rinse under ice-cold water to stop additional cooking and retain the bright green color. Pat dry with paper towels and transfer to a serving platter. Drizzle with the vinaigrette and pecans.
Citrus Marinated Chicken Cutlets
Serves 8
8 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cloves garlic, grated or minced
2 teaspoons orange zest
2 teaspoons lemon zest Juice of
1 lemon
Juice of 1 orange
3 sprigs fresh tarragon, leaves chopped
4-5 tablespoons extra-virgin olive oil
Season the chicken with salt and pepper. Combine the garlic, both zests, juices, tarragon and extra-virgin olive oil in a shallow dish and turn the chicken to coat evenly in the mixture.
Let marinate for between 15 minutes and two hours.
Heat a griddle or grill pan over medium-high heat. Shake the excess marinade off the chicken and cook for two to three minutes on each side until cooked through and lightly browned. Discard the marinade.
Serve with Citrus Aioli or Honey Mustard Sauce
Citrus Aioli
Makes 1 cup
2 cloves garlic, minced
1/2 teaspoon Kosher salt
3/4 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon orange zest
2 teaspoons lemon zest
1 ½ tablespoons fresh lemon juice
1 tablespoon fresh orange juice
In a small bowl, combine garlic with remaining ingredients. Stir vigorously until well mixed. Serve immediately or cover and chill for up to two hours.
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