Pan roasted chicken with citrus sauce
INGREDIENTS
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2 navel oranges
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2 limes
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6 6-ounce chicken breast halves, on the bone with skin2 tablespoon(s) vegetable oil
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1 small onion, coarsely chopped
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1 large garlic clove, coarsely chopped
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1 thyme sprig
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1 cup(s) dry white wine
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3 cup(s) chicken stock or low-sodium broth
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3 tablespoon(s) extra-virgin olive oil
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Salt and freshly ground pepper
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1 tablespoon(s) unsalted butter
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