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🍽️ Tender Chicken Breast with Orange-Leek Sauce

330 kcal · 30 min · 4 servings

Tender Chicken Breast with Orange-Leek Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the orange under hot water and pat it dry.
  2. 2. Peel about half of the skin thinly using a vegetable peeler.
  3. 3. Cut the orange peel into thin strips (julienne).
  4. 4. Carefully remove the white pith from the orange.
  5. 5. Slice the orange flesh into rounds.
  6. 6. Clean the leek and halve it lengthwise.
  7. 7. Wash the leek and cut it into 2 cm thick pieces.
  8. 8. Drain the peppercorns and catch the liquid (brine).
  9. 9. Crush the peppercorns using the flat side of a knife.
  10. 10. Wash the chicken breast fillets and pat them dry.
  11. 11. Season the fillets with salt and pepper.
  12. 12. Heat oil in a frying pan.
  13. 13. Fry the chicken fillets for 3 minutes on each side over medium to high heat.
  14. 14. Remove the fillets from the pan and set them aside.
  15. 15. Add the leek to the pan and sauté it briefly.
  16. 16. Season the leek with salt and pepper.
  17. 17. Add the orange slices, orange peel, and crushed peppercorns to the pan.
  18. 18. Pour the reserved peppercorn brine into the pan.
  19. 19. Add white wine or poultry broth.
  20. 20. Place the chicken fillets back into the pan.
  21. 21. Simmer the dish covered over medium heat for 4 to 5 minutes.
  22. 22. Wash the parsley and shake it dry.
  23. 23. Pluck the parsley leaves and chop them roughly.
  24. 24. Add the chopped parsley to the sauce at the end of the cooking time.
  25. 25. Distribute the orange slices, leek, and sauce onto plates.
  26. 26. Place the chicken fillets on top of the sauce.
  27. 27. Serve the dish with roasted rice, chili, and onions.

Nutrition per serving