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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.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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