Chicken Breast with Orange Slices
Hähnchenbrust auf Orangenscheiben mit Lauch und grünem Pfeffer: Eine kalorienarme Variante der Ente mit Orangensauce mit Hähnchenbrust statt Ente.
Ingredients
- 1 Bio-Orange
- 1 bunch Leek
- 2 tbsp pickled green peppercorns
- 350 g Chicken breast fillet (2 chicken breast fillets)
- Salt
- Pepper
- 1 tbsp oil
- 175 ml White wine (or chicken broth)
- 4 Stalks Parsley
Instructions
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1.
Rinse the orange, dry it, peel about half of the peel thinly with a vegetable peeler and then cut it into fine strips (julienne).
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2.
Carefully remove the white pith of the orange and cut the flesh into slices.
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3.
Clean the leek, halve it lengthwise, wash it and cut it into 2 cm thick pieces.
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4.
Drain the peppercorns, catching the brine; crush the peppercorns with the broad side of a knife.
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5.
Rinse the chicken breast fillets, pat them dry and season with salt and pepper.
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6.
Heat the oil in a pan and fry the chicken fillets for 3 minutes on each side over medium to high heat, then remove them.
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7.
Add the leek to the pan, sauté briefly and season with salt and pepper.
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8.
Add the orange slices, orange peel and peppercorns with the brine. Pour in white wine or chicken broth.
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9.
Return the chicken fillets to the pan and cook covered over medium heat for 4-5 minutes. Meanwhile, wash, shake dry, pluck the leaves from the parsley, chop roughly and add it to the sauce at the end of the cooking time. Arrange orange slices, leek and sauce on plates, and place the chicken fillets on top. Roasted rice with chili and onions goes well with this.
