Chicken Breasts in Rosemary and Orange Sauce
Chicken breasts with a citrus sauce featuring hints of rosemary and white wine.
Reviewed by Editorial Team of Kiwilimón
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3 comentarios
Ingredients
6
Servings
- 5 chicken breasts, in halves
- 1/4 cups olive oil
- 1/2 cups shallot, chopped
- 1 1/2 teaspoons rosemary
- 2 cloves garlic
- 4 tablespoons flour
- 2 1/2 cups chicken bullion
- 1 1/2 cups orange juice
- 1 cup white wine, or dry sherry
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon orange zest
- salt
Preparation
45 mins
0 mins
Low
- Fry the halved chicken breasts in hot oil. Lightly brown them and place them on a serving platter.
- In the same skillet where the breasts were fried, add the chopped shallot and garlic and sauté until translucent.
- Add the flour and let it cook for a few minutes, then add the orange juice and lemon juice and allow it to thicken slightly. Finally, add the chicken broth, wine, rosemary, and zest. Season with salt and pepper.
- Put the chicken breasts in the prepared sauce and let them cook through. Adjust the salt and pepper to taste.
- Garnish with strips of orange peel and slices of orange. Place Chinese parsley on the serving platter.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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