Aromatic chicken with orange carrots in parchment

Ingredients for 4 servings:

• 4 chicken breast fillets
• 300 g carrot(s)
• 3 orange(s), organic
• olive oil
• 4 sprigs rosemary
• salt and pepper
• some honey
• some Sherry Fino
• Sauce thickener

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

wonderfully aromatic and juicy

Season the chicken breast with salt and pepper and sear on both sides in olive oil with the rosemary sprigs for about 3 minutes. Set aside. Juice one orange. Slice the other two oranges. Peel and slice the carrots. Sauté both in the frying fat and deglaze with the orange juice. Season with salt, pepper, and a little honey and let simmer over low heat for about 5 minutes. Spread the carrots and oranges on the baking paper. Place the breast fillet on top. Place the rosemary sprigs on top. Tie the baking paper together like candy and bake in a preheated oven at 200°C for about 20 minutes. Bring the remaining stock to a boil in the pan with sherry and, if desired, a little more chicken stock and thicken with a sauce thickener. This goes excellently with potato gratin.