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1
Cut 6 long strips of zest from the oranges and 4 long strips from the limes.
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2
Peel the oranges and limes with a knife, removing all of the white pith.
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3
Working over a bowl, cut in between the membranes to release the orange and lime sections.
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4
Reserve 1/2 cup of juice.
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5
Cut the breast meat from the bones, or have the butcher do this for you.
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6
Coarsely chop the bones.
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7
In a large ovenproof skillet, heat the vegetable oil.
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8
Add the bones and cook over high heat, turning occasionally, until browned, about 4 minutes.
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9
Add the onion, garlic and thyme and cook over moderate heat, stirring occasionally, until the onion is golden brown, 5 minutes.
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10
Add the wine and boil over high heat until reduced to 1/2 cup.
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11
Add the stock and the reserved zest strips and simmer over moderate heat until the stock has reduced by half, 10 minutes.
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12
Add the reserved citrus juice and simmer for 10 minutes longer.
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13
Strain the sauce into a saucepan and boil over high heat until reduced to 1 1/4 cups, 8 minutes.
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14
Wipe out the skillet.
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15
Preheat the oven to 400.
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16
Heat the olive oil in the skillet.
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17
Season the chicken breasts with salt and pepper and add them to the skillet skin side down.
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18
Cook the chicken over moderately high heat until the skin is browned, about 4 minutes.
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19
Turn the chicken over and roast in the oven for 10 minutes longer, until just cooked through.
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20
Transfer the chicken to plates.
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21
Pour off the fat in the skillet.
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22
Add the citrus sauce and boil over high heat, scraping up any browned bits that have stuck to the bottom, until reduced to 1 cup, about 2 minutes.
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23
Add the reserved orange and lime sections and cook to warm through.
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24
Remove the skillet from the heat and gently stir in the butter.
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25
Season the sauce with salt and pepper.
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26
Spoon the citrus sauce and citrus sections over the chicken breasts and serve right away.
