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Lorenza

Lorenza Avila
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Recipe

Chicken Breasts in Rosemary and Orange Sauce

45 mins
Low
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Chicken breasts with a citrus sauce with touches of rosemary and white wine.
Learn more about Lorenza Avila

Ingredients

6 portions
  • 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 consommé
  • 1 1/2 cups orange juice
  • 1 cup white wine, or dry sherry
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Orange zest
  • to taste salt

Preparation

Fry the chicken breast halves in the hot oil. Brown them lightly and put them in a dish.
In the same pan in which the breasts were fried, put the echallot and minced garlic and put it in the oven.
Add the flour and leave it for a few minutes, add the orange and lemon juice and let it thicken a little. Finally, add the consome of chicken, wine, rosemary and grated. Spice with salt and pepper.
Put the chicken breasts in the prepared sauce and let them cook. Rectify the salt and pepper.
Garnish with strips of orange peel and orange slices. Put Chinese parsley in the serving dish.

TIPS

Accompany this dish with a Chardonnay wine.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (3)
Vianey Bautista
13/06/2013 02:03:49
Ricasss!! y sencillas de preparar :p
Anita Mcb
22/02/2013 14:10:59
El echallot ó el echalote; es un bulbo similar a la cebolla, y con un sabor y aroma menos acido q el de la cebolla...
Anita Mcb
22/02/2013 11:29:33
Se ve muy delicioso. Pero... que es el echallot?

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