← All recipes

🍽️ Crispy Chicken in Fragrant Orange Sauce

418 kcal · 30 min · 4 servings

Crispy Chicken in Fragrant Orange Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Hold the oranges under hot water and scrub them clean.
  2. 2. Take one orange and peel off only the colored skin thinly.
  3. 3. Cut the orange peel into very fine, thin strips.
  4. 4. Squeeze the juice of the whole orange into a bowl.
  5. 5. Also squeeze the juice from half of a second orange.
  6. 6. Slice the remaining half orange into thin rounds.
  7. 7. Put the olive oil in a large pan and heat it.
  8. 8. Place the chicken breast fillets in the hot pan.
  9. 9. Fry the meat for about 6 minutes over high heat.
  10. 10. Turn the fillets once halfway through the cooking time.
  11. 11. Remove the chicken from the pan and place it on a plate.
  12. 12. Season the meat with salt and black pepper.
  13. 13. Set the plate aside to keep the meat warm.
  14. 14. Pour the cooking fat from the pan into the trash.
  15. 15. Pour the sherry into the hot pan.
  16. 16. Loosen the stuck-on browned bits from the pan bottom with a spoon.
  17. 17. Add the fine orange peel strips to the pan.
  18. 18. Pour in the prepared orange juice.
  19. 19. Add the poultry broth to the pan.
  20. 20. Boil the sauce over high heat.
  21. 21. Wait until the sauce has reduced to one-third of its original volume.
  22. 22. Rinse the mint under cold water.
  23. 23. Shake the mint dry.
  24. 24. Pick the mint leaves off the stems.
  25. 25. Set aside about 10 nice mint leaves for decoration.
  26. 26. Finely chop the remaining mint leaves.
  27. 27. Stir the chopped mint into the sauce.
  28. 28. Season the sauce finally with salt and pepper.
  29. 29. Place the chicken breast fillets back into the sauce.
  30. 30. Cover the pan with a lid.
  31. 31. Let the chicken simmer gently for about 10 minutes.
  32. 32. Place the chicken breast fillets on a serving plate.
  33. 33. Pour the warm sauce over the meat.
  34. 34. Garnish the dish with the reserved mint leaves.
  35. 35. Place the orange slices on top as decoration.
  36. 36. Serve the chicken together with saffron rice.

Nutrition per serving