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Rinse the chicken, and pat dry. Sprinkle with salt and pepper. Place the chicken in a plastic bag set in a shallow dish. For marinade, combine RealLemon, ReaLime, orange juice, oil, sugar and oregano in small bowl. Pour over the chicken, seal bag. Marinate in refrigerator 4 to 24 hours, turning occasionally. Drain chicken, reserving marinade. Grill chicken on rack of uncovered grill directly over medium coals 12 to 15 minutes or until tender and no longer pink, turning once and brushing occasionally with marinade during the first half of cooking. Or, broil on unheated rack of broiler pan 4 to 5 inches from heat 12 to 15 minutes, turning once and brushing occasionally with marinade during the first half of cooking. Discard any remaining marinade. Makes 4 servings

Citrus Chicken 2

2 teaspoons of finely shredded orange peel
4 medium skinless, boneless chicken breast halves, about 1 pound  
1 cup of orange juice 
1/4 cup of balsamic vinegar or white wine vinegar
1 tablespoon of cornstarch 
2  teaspoons of honey
1 teaspoon of instant chicken bouillon granules
A dash of white pepper
2 cups of sliced fresh shiitake or button mushrooms
8 ounces of packaged dried tomato and or plain linguine, cooked
Chives, optional
Orange slices, halved, optional

Rinse the chicken, pat dry with paper towels. Place each half between 2 pieces of plastic wrap. working from center to edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness. remove plastic wrap. In a small bowl stir together the orange peel, orange juice, vinegar, cornstarch, honey, bouillon granules and pepper. Set aside. In a large skillet cook the mushrooms in margarine or butter over medium heat until tender, remove. In the same skillet cook the chicken about 4 minutes or until tender and no longer pink, turning once. remove and keep warm. Return the mushrooms to skillet. Stir the orange juice mixture, add to mushrooms. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve the chicken and sauce over linguine. If desired, garnish with chives and orange slices. Serves 4