Chest breast with orange sauce

Chest breast with orange sauce

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From time to time, you can pamper your loved ones with a sophisticated preparation, such as the orange breast with the orange sauce.


Preparation time

50 minutes




2 pieces of rat breast (with skin)



100 g half ice

1 tablespoon white wine vinegar

2 teaspoons orange liqueur

1 teaspoon of starch

juice from 1 orange

Method of preparation

It increases the layer of fat on the chest of rats, in the form of rhombuses, but be careful not to reach the meat. Press the salt on the meat side.

Allow the breast to rest for about an hour, then fry it in a hot pan with the skin side down.

Leave the breast on a low heat, until the fat begins to melt, then give the medium heat and wait 5 minutes, until the breast is slightly browned.

Turn the breast on the other side and fry for another 2 minutes.

Transfer the chest to a pan and bake at 200 degrees, about 10 minutes, over medium heat.

Take out the chest and leave it to rest, and in the meantime, prepare the sauce.

Stop 2 tablespoons melted fat from the pan, then boil the demi-glace, vinegar, liqueur and orange juice in it. Thicken the sauce with a little starch and match it with salt.

Serve the chicken breast with the sauce poured over it.

The type of kitchen