Chicken breasts with a citrus sauce with touches of rosemary and white wine.
Learn more about Lorenza Avila
Ingredients6 portions
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.
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