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🍽️ Chicken with Brussels Sprouts in Orange Cream Sauce

450 kcal · 30 min · 4 servings

Ingredients

• Oranges 3 pcs.
• Onions, yellow 2 pcs.
• Brussels sprouts, fresh 600 g
• Chicken breast fillets 600 g
• Ghee 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Vegetable broth 150 ml
• Orange marmalade 20 g
• Whipping cream 200 ml

Instructions

1. 1. Peel the orange completely with a sharp knife. Remove the white pith as well.
2. 2. Carefully cut out the fruit segments from the membranes using V-shaped cuts.
3. 3. Catch the released juice in a bowl.
4. 4. Squeeze the remaining orange pulp.
5. 5. Add the squeezed juice to the bowl with the fruit juice.
6. 6. Halve the onions and peel them.
7. 7. Cut the onions into thin strips.
8. 8. Wash the Brussels sprouts thoroughly under running water.
9. 9. Remove the outer, wilted leaves from the Brussels sprouts.
10. 10. Halve the Brussels sprout heads lengthwise.
11. 11. Rinse the chicken fillets.
12. 12. Pat the meat dry with kitchen paper.
13. 13. Cut the chicken meat into cubes of about 2 cm.
14. 14. Heat some ghee in a large pan.
15. 15. Fry the chicken until golden brown over medium heat.
16. 16. Let the meat fry for about 5 minutes.
17. 17. Season the chicken with salt and pepper.
18. 18. Remove the meat from the pan and set it aside.
19. 19. Fry the onions and Brussels sprouts in the remaining fat.
20. 20. Let the vegetables fry for about 3 minutes.
21. 21. Deglaze the vegetables with the collected orange juice.
22. 22. Add some broth to the pan.
23. 23. Stir in the orange marmalade.
24. 24. Return the chicken meat to the pan.
25. 25. Cover the pan.
26. 26. Let the dish cook for 5 minutes.
27. 27. Add the cream to the pan.
28. 28. Let the sauce simmer for about 3 minutes.
29. 29. Add the orange pieces to the pan.
30. 30. Season the dish with salt and pepper.
31. 31. Serve the food on plates.

Nutrition per serving

• kcal: 450
• Protein: 35 g · Fett/Fat: 28 g · Carbs: 18 g