Spanish cuisine · Meat & Kebab

Chicken Breast with Orange

Sliced chicken breast glazed in an orange-white wine sauce with softly braised onion.

Ingredients · for 4 servings

• 600 g chicken breast fillet
• 3 organic oranges
• 2 onions
• 3 cloves garlic
• 150 ml white wine
• 1 tbsp honey
• 1 tbsp flour
• 200 ml vegetable broth
• 1 sprig thyme
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the chicken breast crosswise into 2 cm thick slices, season with salt and pepper and dust thinly with the flour; finely grate the zest of one orange and juice all three.
2. Heat olive oil in a wide pan and fry the meat slices for 2–3 min. per side until golden brown, then remove and keep warm.
3. Braise the thinly sliced onions and chopped garlic in the frying fat over medium heat for 8 min. until soft and golden.
4. Deglaze with the white wine, loosen the browned bits and reduce for 3 min., then add the orange juice, orange zest, honey, thyme and broth.
5. Reduce the sauce uncovered for 8–10 min. until it coats the ladle syrupy, and season with salt and pepper.
6. Return the meat along with any released juices, toss for 2 min. in the sauce and serve with rice or mashed potatoes.