Inner Fillets of Chicken Breast

5 from 6 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 191 kcal


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


  • 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.


Serving: 100gCalories: 191kcalCarbohydrates: 6.6gProtein: 0.3gFat: 15.5g
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Written by John Myers

Professional Chef with 25 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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