Citrus chicken breast
Published on 16 January 2016
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS FOR 4 PEOPLE
1 large whole chicken breast
1 orange
1 mandarin
1/2 lemon
Soy sauce
A knob butter
Extra virgin olive oil
Parsley
'00' flour
Salt
Pepper
I trim fat and central bone and separate fillets.
I cut strips about 1 cm, put '00' flour in a paper or plastic bag, add chicken and shake to coat.
I squeeze citrus fruits.
I melt butter with oil in a large pan.
I add chicken after removing excess flour.
I brown over fairly high heat to seal juices and keep tender, then deglaze with soy sauce.
I add pepper and citrus juice.
I add a glass water.
I cook ten to fifteen minutes until chicken is cooked and sauce thickens, add parsley and taste salt, avoiding overcooking.
Serve with mashed potatoes or boiled rice for an Asian touch; Venere rice is excellent.
1 large whole chicken breast
1 orange
1 mandarin
1/2 lemon
Soy sauce
A knob butter
Extra virgin olive oil
Parsley
'00' flour
Salt
Pepper
I trim fat and central bone and separate fillets.
I cut strips about 1 cm, put '00' flour in a paper or plastic bag, add chicken and shake to coat.
I squeeze citrus fruits.
I melt butter with oil in a large pan.
I add chicken after removing excess flour.
I brown over fairly high heat to seal juices and keep tender, then deglaze with soy sauce.
I add pepper and citrus juice.
I add a glass water.
I cook ten to fifteen minutes until chicken is cooked and sauce thickens, add parsley and taste salt, avoiding overcooking.
Serve with mashed potatoes or boiled rice for an Asian touch; Venere rice is excellent.Original source: https://incucinaconlilly.com/2016/01/16/petto-di-pollo-agli-agrumi/
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