John Myers
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Orange Sauce with Chicken Breast and Tagliatelle, Seasonal Salad
The perfect orange sauce with chicken breast and tagliatelle, seasonal salad recipe with a picture and simple step-by-step instructions.
- 350 ml Freshly squeezed orange juice
- Orange zest
- 1 tablespoon Sugar
- 0,5 Pc. Star anise
- 1 pinch Cinammon
- 5 cm Vanilla stems + pulp
- 2 Pc. Bay leaves
- 1 pinch Salt and pepper
- 1 tablespoon Food starch
Fry the chicken breast:
- 1 Pc. Chicken breast
- 1 tablespoon Clarified butter
- 1 branch Rosemary fresh
Pasta:
- 120 g Tagliatelle
Seasonal Salad:
- 50 g Fresh dandelions
- 80 g Lettuce
- 80 g Oak leaf salad dark
- 1 Pc. Cucumber
- 2 Pc. Spring onions fresh, cut
- 1 Pc. Tomato
- 6 disc Farmer’S ham from Austria
- Vinaigrette
Making caramel
- Melt the sugar into a light caramel
Making sauce:
- Add orange juice and zest of one orange.
- Stir well so that the caramel dissolves.
- Add spices and reduce well. Take your time, I reduced it by 2 hours. Remove spice residues after 1.5 hours
- Mix the cornstarch with a little water, thicken the sauce,
Fry the chicken breast:
- Put the butter lard in the hot pan, fry the chicken breast, add the rosemary.
- Put the meat with rosemary in the oven at 120 ° C for about 40 minutes.
Put pasta water on, cook pasta.
- Cook the pasta in salted boiling water.
Clean, wash and dress salads.
- Put all ingredients washed, cut into a bowl and dress the salad with a vinaigrette.
- Remove the ham rind a little, slice it thinly and roll it up a little.
Serving:
- Place the orange sauce on the meat & pasta. Season the meat with salt and pepper.
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