John Myers
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Chicken Fillet with Fruity Sauce
The perfect chicken fillet with fruity sauce recipe with a picture and simple step-by-step instructions.
Chicken fillet with fruity sauce
- 2 small Mini cucumbers (leftovers)
- Salt, gourmet pepper, raw cane sugar to your taste
- 1 tbsp *Balsamico (Holunderblütensaft)
- 1 tbsp Water
- Rapeseed oil to taste
- Chicken fillets
Fruity sauce
- 2 Oranges – organic
- 1 tbsp *Schmand – leicht gemacht
- 2 Pickles
- 2 small Tomato
Chicken fillet with fruity sauce
- Wash both mini cucumbers and put them in a spiral cutter. Then put it in a bowl and set aside a little bit of salt so that the water is removed. For the marinade, mix balsamic vinegar (elderflower juice), salt, gourmet pepper and water. Misappropriating rapeseed oil.
- When the cucumbers have left water, drain them off. Add the mixed marinade, stir and let steep. Wash the inner chicken fillets, pat dry and season with salt and gourmet pepper. Take a pan and heat some rapeseed oil in it. Fry the fillets all around and then take them out and keep warm.
Chicken fillet with fruity sauce
Fruity sauce
- Halve the first orange and squeeze it. Pour the juice into the pan. Peel the second orange and remove the white skin. Then cut out the orange fillets and set aside. Stir in the sour cream in the orange juice and bring to the boil.
- Season with salt and gourmet pepper, season to taste. Then add the orange fillets and heat them briefly. Now take two plates and arrange everything on top. Decorate with pickles and tomatoes.
- * Link: Balsamic vinegar (elderflower juice)
- * Link: Schmand – made easy
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