Oriental chicken breast

Ingredients for 2 servings:

• 2 chicken breast fillets
• 2 tbsp orange juice
• 2 tbsp soy sauce
• 2 tbsp white wine
• 1 tsp fish sauce
• 2 tbsp rapeseed oil
• 100 g mushrooms, fresh, sliced
• 150 g bamboo shoots, cut into strips, from the can
• 150 g pineapple, from the can
• 1 tsp curry powder
• 200 g crème fraîche
• salt and pepper
• some flour

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 50 minutes

simply

Mix the orange juice, soy sauce, white wine, and fish sauce and marinate the chicken breasts overnight. Heat the oil in a pan, remove the chicken breasts from the marinade, pat dry, season lightly, and flour them. Brown them on both sides in the hot oil, reduce the heat slightly, and continue cooking for about five minutes, turning occasionally. Then remove and keep warm. Sauté the mushrooms well in the frying fat, add the curry powder, lightly fry, and deglaze with the marinade. Reduce by about half, add the pineapple and bamboo shoots, and mix in the crème fraîche. Season to taste and divide between plates. Slice the chicken breast diagonally and place on the sauce. Serve with rice, if desired.