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Chicken in orange sauce

updated

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Ingredients for 2 servings:

  • 300 g chicken breasts, without skin
  • ½ orange(s)
  • 5 tbsp orange juice
  • 3 tsp margarine
  • 5 tbsp vegetable fat (e.g. Cremefine)
  • 60 ml chicken broth
  • 1 tbsp marmalade (orange)
  • ½ tsp pepper, green
  • Salt
  • pepper
  • Sauce thickener

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fry the chicken fillets in the margarine over medium heat for about 10 minutes on each side. Season with salt and pepper, and wrap in aluminum foil to keep warm. Deglaze the pan juices with orange juice, stir in the marmalade, lightly crush the green peppercorns, and add. Bring to a boil briefly. Pour in the stock and cream, thicken with a sauce thickener, and simmer for about 5 minutes. Peel the orange, remove the fillets, and add to the sauce. Arrange the chicken on a warm plate and pour the hot sauce over it. Serve with gratinated potatoes, croquettes, broccoli, etc.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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