John Myers
Ingredients
For the sauce:
- Ground white pepper
- Salt
- Sweet paprika
- Flour for flouring
- 1 Egg lumped on
- Breadcrumbs for breading
- 20 g Butter
- 1 tablespoon Oil
- 150 g Freshly sliced kumquat
- 100 ml White wine dry
- 100 ml Chicken broth
- 1 tablespoon Orange jam
- Mixed cornstarch
- 2 essl Cointreau
Instructions
- Rinse the chicken fillets under cold water, pat dry and rub with pepper, salt and paprika.
- Heat the butter and oil in a pan, then flour the meat, then pull it through the egg and bread it with the breadcrumbs. Fry until golden yellow in the heated fat on each side for about 4 to 5 minutes at a mild temperature - lift out of the pan and keep warm.
- For the fruity sauce, briefly fry the kumquat slices in the remaining pan fat, then immediately deglaze with white wine and simmer for a few minutes.
- Add the chicken broth, also the orange jam - then bring to the boil again, thicken slightly with the starch and serve the delicious sauce seasoned with Cointreau with the breast fillets.
- Go with a serving of grainy, cooked butter rice.
Nutrition
Serving: 100gCalories: 191kcalCarbohydrates: 6.6gProtein: 0.3gFat: 15.5g
