Summary

Ingredients

• 4 chicken breasts
• 2 cloves garlic)
• salt and pepper
• some flour
• 0.5 ½ bunch parsley, smooth, finely chopped
• olive oil
• 200 ml white wine, drier
• 800 g potato (s)
• 1 large onion (s)
• 200 ml orange juice, freshly squeezed
• 1 chilli pepper (s)
• 2 tablespoon sultanas

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Instructions

1. Peel and quarter the potatoes. Peel the onion and cut into strips. Sweat in heated olive oil until it has turned color. Add the potato quarters. Salt, deglaze with the orange juice and cook until cooked. Finally, chop the chilli pepper together with the raisins and mix in.
2. Cut the chicken breasts into strips. Salt, pepper and turn in a little flour. Gently fry in another pan with heated olive oil and after turning, add the garlic cut into sticks. Deglaze with white wine and serve decorated with finely chopped parsley.
3. Tips: Use the chilli pepper with its seeds, because the dish can tolerate this heat well due to the sweetness of the sultanas.
4. Place the chicken breasts in a star shape around the orange potatoes on the plate. Serve as a drink with the dry (good) white wine (e.g. Verdicchio) with which the chicken breasts were extinguished.