Orange Chicken

Ingredients

• 2 medium untreated oranges
• 2 tbsp olive oil
• 4 chicken breast fillets (skinless about 200 g each)
• heavy cream
• pepper (ground)
• 80 ml sherry
• 150 ml poultry broth
• 0.5 bunch fresh mint

Instructions

1. 1.

   Brush the oranges hot. Thinly peel the zest from one orange and cut the zest into fine strips. Juice half an orange, slice the remaining half into rounds.

2. 2.

   Heat olive oil in a wide pan, cook the chicken breast fillets for about 6 minutes over high heat, turning once. Remove, place on a plate, season with salt and pepper, and keep warm.

3. 3.

   Discard excess fat from the pan. Add sherry, deglaze, then add orange zest strips, orange juice, and poultry broth; reduce by one‑third over high heat.

4. 4.

   Rinse the mint, shake dry, pluck leaves and set aside about 10. Finely chop the remaining leaves and stir into the sauce, season with salt and pepper, and simmer covered for about 10 minutes until the chicken is cooked through.

5. 5.

   Arrange the chicken breast fillets on a plate, pour the sauce over them, garnish with mint leaves and orange rounds. Serve with saffron rice.