Summary

Ingredients

• 600 g chicken breasts, approx. 5 pieces
• salt and pepper
• 2 teaspoons honey, liquid
• 2 tablespoon butter
• 3 tablespoon port wine or orange liqueur

For the sauce:

• 1 orange (s)
• 1 cup crème fraîche
• salt and pepper
• 500 g ribbon noodles
• honey

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Instructions

1. Season the chicken breasts with salt and pepper.
2. Now fry on both sides in a pan without fat and, shortly before the end of the cooking time, brush with the honey with a pastry brush and add the butter to the pan. Let it steep briefly.
3. Then deglaze with the port wine or liqueur.
4. Remove the chicken breasts from the stock and keep them warm.
5. In the meantime, put the pasta in the boiling water.
6. Now rub the orange peel into the stock and squeeze out the juice. Now stir the orange juice and creme fraiche into the stock and season with salt, pepper and honey.
7. Drain the pasta and serve with the chicken breasts and sauce.