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Pan-Roasted Chicken With Citrus Sauce

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2 navel oranges

2 limes

Six 6-ounce chicken breast halves, on the bone with skin

2 tablespoons vegetable oil

1 small onion, coarsely chopped

1 large garlic clove, coarsely chopped

1 thyme sprig

1 cup dry white wine

3 cups chicken stock or low-sodium broth

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1 tablespoon unsalted butter

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