Black Pepper Citrus Chicken

Ingredients

• Be sure to use fresh, coarsely ground black pepper in this dish; finely ground will overpower the chicken.

• 1 tablespoon canola oil, divided

• 1 1/4 teaspoons freshly ground black pepper, divided

• 1/4 teaspoon salt

• 4 (6-ounce) skinless, boneless chicken breast halves

• 1 cup vertically sliced onion

• 2 teaspoons bottled minced garlic

• 1/4 cup white wine

• 2 tablespoons fresh orange juice

• 1 tablespoon fresh lemon juice

• 2 tablespoons chopped fresh parsley

Directions

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon pepper and salt over chicken. Add chicken to pan; cook 2 minutes on each side or until browned. Remove chicken from pan; keep warm. Add remaining 2 teaspoons oil to pan. Add onion and garlic to pan; sauté 2 minutes. Add wine; cook 1 minute. Return chicken to pan. Add remaining 3/4 teaspoon pepper and juices. Cover, reduce heat, and simmer 4 minutes or until chicken is done. Sprinkle with parsley.

2. Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons onion mixture)