Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.
Have not you received the code? check in the junk mail tray.
1/4 cups juice, linked: dark background, vinotinto and fecula, 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, cut in cross, for orange sauce
3 tablespoons vinegar, for the orange sauce
salt, for the orange sauce
bay (laurel), or thyme, for the orange sauce
garlic, for the orange sauce
Preparation
Bone the breasts in 2 portions (halves).
Wash and then marinate with mustard, vinegar, salt, garlic and pepper.
Put the breasts on a piece of aluminum foil and wrap. Put on another piece of foil and wrap again. In other words, the breast is wrapped 2 times in aluminum foil. Preheat the oven to 180 ° and bring to the oven approximately 1 hour or until tender.
For the orange sauce: In a bowl put the orange juice with sugar, salt and thyme or bay leaf and let reduce.
When reducing add the white wine and let reduce a little more.
Finally add the bound juice and rectify sugar and salt. It should not be sweet or salty.
Once the breasts are baked, the paper is removed and they are cut in half. They are placed on the plate and bathed in orange sauce. To find height the onion is placed on top.
Did you cook this recipe?
Print recipe for:
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
Rate this tip
Ratings(0)
Be the first to give a rating
Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: