John Myers
Chicken Breast Fillet with Orange Hollandaise
The perfect chicken breast fillet with orange hollandaise recipe with a picture and simple step-by-step instructions.
- 2 Chicken breast fillets
- Some chicken seasoning
- 4 tbsp Cooking oil
For the orange hollandaise:
- 2 Fresh egg yolks
- 1 tsp Lemon juice
- Salt pepper
- 125 g Butter
- 1 tbsp Creme fraiche Cheese
- 1 tbsp Grated orange peel
- 2 tbsp Orange juice
- 1 pinch Chili powder
- Wash the chicken breast fillets, pat dry and sprinkle with chicken seasoning. Put the cooking oil on a plate, roll the fillets in it and let stand at room temperature for about 20 minutes.
- In the meantime, puree the egg yolks with 1 teaspoon lemon juice and a little salt in a tall mixing bowl with a hand blender. Melt the butter and, with the hand blender running, slowly pour it into the egg yolk mix. Stir in the creme fraiche. Put the hollandaise in a saucepan, season with salt, pepper and chili powder.
- Wash the orange with hot water, pat dry and rub half of the peel, squeeze out the juice from one half. Add 1 tbsp orange peel and 2 tbsp orange juice to the sauce while stirring and heat slowly (do not boil!).
- Heat a coated pan and fry the chicken breast fillets on both sides for about 5 minutes.
- Arrange the chicken breast fillets with orange hollandaise on plates.
- Baby asparagus and boiled potatoes taste good with it.
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