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Chicken fillets in orange sauce

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Ingredients for 4 servings:

  • 3 tbsp olive oil
  • 4 servings of chicken fillet(s)
  • 2 onions
  • 250 g carrot(s)
  • Salt and pepper, black
  • 300 ml orange juice
  • 150 ml dry white wine
  • 2 limes
  • 1 pinch(s) of sugar
  • 1 orange(s), sliced
  • some lemon balm

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Brown the meat in a pan in hot oil on both sides. Peel and finely dice the onions and carrots. Season the fillets with salt and pepper, remove from the pan, and keep warm. Brown the onions and carrots in the frying oil. Deglaze with orange juice and wine, bring to a boil, and simmer over high heat for about 5 minutes. Wash the limes and cut into large wedges. Add the meat to the sauce, cover, and simmer over low heat for another 5 minutes. Season with salt, pepper, and sugar, and serve garnished with orange slices and lemon balm. Serve with ciabatta bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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