Aromatic Chicken with Orange Carrots in Parchment
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s)
- 300 g carrot (s)
- 3 orange (s), organic
- olive oil
- 4 sprigs rosemary
- salt and pepper
- some honey
- some sherry fino
- Sauce thickener
Print Recipe
Pin Recipe Instructions
- Season the chicken breast with salt and pepper and fry in the olive oil with the sprigs of rosemary for about 3 minutes on both sides. Put aside.
- Squeeze an orange. Slice the other two oranges.
- Clean the carrots and cut into slices. Sweat both in the frying fat and deglaze with the orange juice. Season with salt and pepper and a little honey and cook for about 5 minutes over a low heat.
- Spread the carrots and oranges on the baking paper. Put the breast fillet on top. On top of the rosemary sprigs. Tie baking paper together like candy and bake in a preheated oven at 200 degrees for approx. 20 minutes.
- Bring the remaining brew to the pan with sherry and possibly a little more poultry stock and thicken with a sauce thickener.
- Potato gratin goes well with it.
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