Chicken Breast Nell Gwyn

Ingredients for 4 servings:

• 2 tbsp rapeseed oil
• 2 tbsp olive oil
• 4 chicken breast fillets, 250 g each
• 150 ml orange liqueur
• 1 tbsp flour
• 150 ml orange juice, freshly squeezed
• 2 tbsp zucchini, cut into fine sticks
• 2 tbsp red bell pepper(s), cut into fine sticks
• 2 tbsp leek, cut into thin strips
• salt and pepper
• 400 g spaghetti (whole grain), alternatively normal spaghetti
• 3 large oranges, peeled and filleted
• 1 orange(s), untreated, peel, very thinly sliced
• 2 tbsp tarragon, freshly chopped
• 150 g cream cheese or ricotta

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Refreshing combination of chicken and orange sauce – ideal for warm summer evenings

Heat the rapeseed oil and olive oil in a pan. Add the fillets and fry until golden brown. Add the orange liqueur and cook for about 3 minutes. Sprinkle in the flour and cook for about 2 minutes. Reduce the heat, add the orange juice, zucchini, bell pepper, and leek, and season with salt and pepper. Simmer the sauce for a few minutes. Cook the spaghetti in salted water until al dente. Drain and drizzle with olive oil. Stir half of the orange segments, half of the orange zest, tarragon, and cream cheese into the sauce and cook for 3 minutes. Arrange the meat on top of the pasta, pour the sauce over it, and garnish with the orange segments and zest. Serve immediately!