Chicken Breast

Ingredients

• 4 oranges
• 2 Spring Onions
• 500 g chicken breast fillets (4 chicken breast fillets)
• Salt
• freshly ground pepper
• 1 tbsp brown sugar
• 1 tbsp butter
• 1 tbsp oil
• 2 tsp Dijon mustard
• 125 ml instant chicken broth
• 40 g chopped pistachios

Instructions

1. 1.

   Peel two oranges and slice them. Juice the remaining orange. Trim, wash and finely chop the spring onions. Rub the chicken breast with salt and pepper.

2. 2.

   Heat a non‑stick pan dry. Quickly sear the orange slices on both sides, sprinkling with sugar, then swirl in butter at the end. Set the orange slices aside warm.

3. 3.

   Add oil to the pan and brown the chicken fillets. Pour in broth, cover and cook for 12–15 minutes. Keep the chicken warm. Stir mustard into the fond and add orange juice. Reduce the sauce and season with salt and pepper.

4. 4.

   Plate the orange slices with sliced chicken breast and sprinkle with pistachios before serving.