Summary

Ingredients

• 4 chicken breast fillet (s)
• Rice or pasta
• 2 tablespoon honey
• 100 ml orange juice
• 3 teaspoons mustard
• 2 large onions
• 2 cloves garlic
• 400 ml chicken broth
• 200 g crème fraîche
• salt and pepper

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Instructions

1. Mix the honey and orange juice in a bowl. Brush the chicken breast fillets with mustard, place in the bowl, and pour the marinade over them. Cover and refrigerate for 24 hours.
2. About 45 minutes before serving, start cooking rice or pasta according to package directions.
3. Heat a large pan over medium-high heat. Remove chicken from marinade and pat dry, then brown on both sides, about 3-4 minutes per side. Remove from pan and keep warm.
4. In the same pan, sauté the diced onions and minced garlic over medium heat for 3-4 minutes until soft.
5. Add the chicken broth to deglaze the pan, scraping up any browned bits. Return the chicken to the pan.
6. Stir in the crème fraîche and let it simmer over medium heat for 5-8 minutes until the sauce thickens slightly.
7. Season with salt and pepper to taste.
8. Serve the chicken and sauce over the cooked rice or pasta.