Chicken breast with orange-juniper sauce and buttered carrots

Ingredients for 2 servings:

• 2 chicken breast fillets, approx. 150 – 180 g each
• salt and pepper
• some flour
• 2 tbsp rapeseed oil
• 240 ml orange juice, not freshly squeezed
• 15 juniper berries, finely ground or crushed
• some chicken broth, granulated
• some sauce thickener, light
• 300 g carrot(s), organic
• 1 tsp, heaped butter
• 1 tbsp, heaped parsley, freshly chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

simple, fruity and delicious

Clean the carrots thoroughly with a brush, but do not peel them. Trim a little of the top end. Cut the carrots into thin slices and cook with butter, a little water, a little salt, and pepper for about 10 minutes until al dente. The water should then be evaporated. Wash and dry the chicken breast. Season with salt and pepper, flour, and fry in oil for about 10-12 minutes until cooked through. Remove from the pan, add the orange juice and juniper berries to the pan, thicken slightly with a sauce thickener, and season to taste with a little chicken stock powder. Return the chicken breast fillets to the sauce and heat through again. Reheat the carrots, if necessary, and stir in the parsley. Arrange the chicken breast with the sauce on plates, add the carrots, and serve with basmati rice.