Chicken breast with kumquats
Published on 20 November 2013
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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
8 slices chicken breast
24 kumquats
Flour, as needed
1 glass white wine
A little mandarin liqueur
Oil
Butter
Salt and pepper
Alternatively, the juice of an orange
I coat the chicken breasts in flour and brown them on both sides in a frying pan with oil and butter.
I add the halved kumquats, removing the pips if necessary.
I deglaze with the liqueur and white wine, or alternatively with orange juice.
I add salt and pepper and continue cooking, adding a splash of water if the sauce thickens too much.
I continue until cooked through.
I served them with boiled potatoes and a little parsley.
If you like sweet-and-sour flavours, they are perfect.
If you prefer to add orange juice, a teaspoon of sugar is recommended to soften its acidity.
8 slices chicken breast
24 kumquats
Flour, as needed
1 glass white wine
A little mandarin liqueur
Oil
Butter
Salt and pepper
Alternatively, the juice of an orange
I coat the chicken breasts in flour and brown them on both sides in a frying pan with oil and butter.
I add the halved kumquats, removing the pips if necessary.
I deglaze with the liqueur and white wine, or alternatively with orange juice.
I add salt and pepper and continue cooking, adding a splash of water if the sauce thickens too much.
I continue until cooked through.
I served them with boiled potatoes and a little parsley.
If you like sweet-and-sour flavours, they are perfect.
If you prefer to add orange juice, a teaspoon of sugar is recommended to soften its acidity.
Original source: https://incucinaconlilly.com/2013/11/20/petto-di-pollo-al-kumquat-o-arancino-cinese/
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