Chicken breasts in Spanish orange sauce with spring vegetables

Ingredients for 4 servings:

• 4 chicken breasts (individually skinned, boneless)
• 3 oranges
• 1 lime(s)
• 150 g butter
• 100 ml white wine
• 8 carrots (young, fine)
• 8 spring onions
• powdered sugar
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Melt 50 grams of butter in a deep pan and add a touch of powdered sugar. Add the peeled carrots and spring onions to the butter, turning them several times to glaze. Remove and set aside. Brown the salted and peppered chicken breasts for 1-2 minutes on each side. Add a little more butter to the pan if necessary. Remove and cover with foil. Deglaze the pan with a small glass of white wine (preferably Spanish), add the juice of three oranges and one lime. Add the carrots to the sauce and simmer over low heat for 5 minutes. Turn off the heat under the pan or, if using gas, reduce it to the lowest possible heat. Return the chicken breasts to the sauce and let it simmer, covered, for 20 minutes. The sauce must not boil. Remove the chicken breasts, heat the sauce but do not boil, and mount them with ice-cold butter. (If you’re feeling unsure or want to cut down on fat, thicken the sauce with a little cornstarch or potato starch, bring to a boil, then cool slightly and add just a little cold butter.) Add the chicken breasts and the glazed spring onions back in and let them simmer in the hot sauce for 1 minute. Serve with rice.