Summary

Ingredients

• 2 chicken breast fillet (s)
• 3 shallot (s)
• 1 orange (s),
• 1 teaspoon flour
• 1 tablespoon clarified butter
• 1 teaspoon, heaped curry powder
• 0.5 ½ cup chicken broth, instant
• 1 tablespoon crème fraîche
• Salt and pepper from the mill
• 0.5 ½ handful mint, fresh leaves

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Instructions

1. Peel and chop the shallots. Halve the orange and cut a thin slice from each side and set aside (decoration). Then squeeze out the two halves.
2. Cut the chicken breasts into large cubes and dust them with a thin layer of flour. Heat the clarified butter in a large pan and fry the meat all over over high heat. Turn the heat down to the lowest level and add the shallots and cook until soft. Scatter curry on top. Deglaze with the orange juice and stock. Cover and braise for five minutes.
3. Take out the meat and keep it warm. Reduce the brew by half uncovered. Stir the crème fraiche into the stock. Salt and pepper. Arrange the meat on the plates and cover with the sauce. Sprinkle with the mint leaves. Baguette goes well with it.