Diced chicken breast in orange sauce

Ingredients for 2 servings:

• 2 chicken breast fillets
• 3 shallots
• 1 orange(s),
• 1 tsp flour
• 1 tbsp clarified butter
• 1 tsp, heaped curry powder
• ½ cup instant chicken broth
• 1 tbsp crème fraîche
• Salt and pepper from the mill
• ½ handful of mint, fresh leaves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

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Peel and chop the shallots. Halve the orange and cut a thin slice from each side, setting it aside for decoration. Then juice the two halves. Cut the chicken breasts into large cubes and dust them very thinly with flour. Heat the clarified butter in a large pan and brown the meat all over. Reduce the heat to low, add the shallots and sauté until soft. Sprinkle with the curry. Deglaze with the orange juice and stock. Cover and simmer for five minutes. Remove the meat and keep warm. Reduce the stock uncovered by half. Stir the crème fraîche into the stock. Season with salt and pepper. Arrange the meat on the plates and top with the sauce. Sprinkle with the mint leaves. Serve with baguette.