Martinique Chicken Breast
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tablespoon honey
- 50 ml orange juice
- 2 chicken breasts
- 1 thick onion (s)
- 2 cloves garlic
- 50 ml rum, brown
- 200 ml chicken broth
- 100 g crème fraîche
- salt and pepper
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- For the marinade, mix the honey with the orange juice and marinate the chicken breasts in it for 2 hours. Heat the oil in a pan and fry the chicken breasts on both sides and cook covered for approx. 15 minutes. Take the meat out of the pan and keep it warm.
- Finely chop the onion and press the garlic clove through the press. Put both in the pan and sweat. Deglaze the stock with rum and chicken stock and add the creme fraiche.
- Let the sauce reduce halfway. Season to taste with salt and pepper. Let the chicken breast soak briefly in the hot sauce. Rice and a green salad go well with this.
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