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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is adapted from one I saw in a magazine a few years ago (unfortunately can't remember which magazine). I made a few changes as I like lots of sauce for the dish. To reduce the amount of sauce, just halve the amount of oranges and butter. It is a really easy recipe and goes well with couscous or rice. Ingredients:
4 boneless chicken breasts |
3 freshly squeezed oranges, juice of |
1 freshly squeezed seville oranges, juice of or 1 lemon |
100 g butter |
1 tablespoon olive oil |
2 teaspoons sugar |
1 tablespoon chopped fresh mint |
1 tablespoon pine nuts (optional) |
1 teaspoon cornflour (optional) |
salt and pepper |
Directions:
1. Place each chicken breast on top of one piece of clingfilm/clear plastic wrap and cover with another piece.
2. Using a rolling pin or a glass pound the chicken until flat.
3. Remove from clingfilm and season.
4. Cut each chichen breast in half widthways.
5. Add the olive oil and 50g of the butter to a hot frying pan.
6. Cut the rest of the butter into cubes and chill.
7. When bubbling, add the chicken.
8. Cook until lightly browned and cooked through.
9. Remove the chicken to a warm ovenproof dish in an oven heated to 190 degrees celsius.
10. Add all the citrus juice to the frying pan and turn heat up high until bubbling.
11. Add the remaining butter and sugar and stir.
12. If you would like a thicker sauce add the flour and stir.
13. Remove the chicken from the oven and add to the sauce.
14. Turn to coat and then pour into the warm dish.
15. Add the mint and the pine nuts to the dish.
16. Serve with couscous or rice.
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