Mint Chicken

Ingredients for 4 servings:

• 2 orange(s), organic
• 4 chicken breast fillets (s) approx. 200 g each
• 2 tbsp olive oil
• n. B. Salt
• n. B. Pfeffer
• 8 cl Sherry, dry
• 200 ml vegetable stock
• ½ bunch mint
• some mint, for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a recipe from my holiday in Spain

Rinse the oranges with hot water, rub them dry, and peel the zest from 1 orange using a zester. Juice this orange and half of the second orange, then cut the remaining half into pieces. Rinse the chicken breast fillets thoroughly, pat them dry, and sear them in olive oil for about 3 minutes on each side. Season with salt and pepper, remove from the pan, and keep warm. Deglaze the pan juices with the sherry and bring to a boil. Add the orange juice, orange zest, and vegetable stock, bring to a boil, and simmer over high heat until the desired sauce thickness is reached. Wash the mint, shake it dry, finely chop the leaves, and add to the sauce. Add the meat and let it simmer for about 20 minutes; do not boil any further. Garnish with the orange slices and, if desired, a few mint leaves. We serve it with spiced or saffron rice.