Summary

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

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Instructions

1. 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.
2. Squeeze an orange. Slice the other two oranges.
3. 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.
4. 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.
5. Bring the remaining brew to the pan with sherry and possibly a little more poultry stock and thicken with a sauce thickener.
6. Potato gratin goes well with it.