1/4 cups juice, thickened: dark broth, wine red and starch, for the orange sauce
1/4 cups orange juice, reduced, for the orange sauce
1/4 cups white wine, for the orange sauce
1 onion, cross-cut, for the orange sauce
3 tablespoons vinegar, for the orange sauce
salt , for the orange sauce
bay, or thyme, for the orange sauce
garlic, for the orange sauce
Preparation
1h 15 mins
0 mins
Low
Debone the breasts into 2 portions (halves).
Wash and then marinate with mustard, vinegar, salt, garlic, and pepper.
Place the breasts on a piece of aluminum foil and wrap. Put in another piece of aluminum foil and wrap again. That is, the breast is wrapped twice in aluminum foil. Preheat the oven to 180° and bake for about 1 hour or until tender.
For the orange sauce: In a container, put the orange juice with sugar, salt, and thyme or bay leaf and let it reduce.
Once reduced, add the white wine and let it reduce a little more.
Finally, add the thickened juice and adjust sugar and salt. It should not be too sweet or too salty.
Finally, sauté the julienned onion in olive oil with the finely chopped garlic.
After baking the breasts, remove the foil and cut them in half. Place them on the plate and drizzle with the orange sauce. To add height, place the onion on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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