Chicken Breast Fillet in Orange Mustard Sauce

1. remove the peel from the oranges over a baking dish like an apple, removing the white inner skin completely. Now remove the individual fillets between the separating skins. Set aside collected juice and orange fillets.

Season the meat with salt and pepper, fry in hot oil for 4 minutes on each side, remove from the frying pan and wrap in aluminum foil. The meat will cook a little bit more in it. 3.

Stir mustard, crème fraîche and orange juice in the roasting pan and bring to a boil. Thicken the orange-mustard sauce with a little sauce thickener and season with salt and pepper.

4. heat the orange fillets in the sauce. Unwrap the meat, cut into slices, bring to the table with the sauce.

It goes well with baguette.

As a menu suggestion:

Entrée: Horseradish cream soup.

Main course: Chicken breast fillet in orange-mustard sauce

Dessert: Mocha cream

* serve & drink

Related Recipes:

Cold Rice Cream with Orange CompoteFor the cold rice cream with orange compote, first boil the rice with a pinch of salt until soft. Remove the... Orange Whipped Cream Rice with BlueberriesA simple but delicious cake recipe. 1: 1. squeeze the juice from 6 oranges (about 700-750 ml). Remove peel... Pike Perch Fillet, on Beet VegetablesRinse the beet and remove the roots. Cook the beet with the orange slices in salted water until al dente (*)... Sole of Lemon Sole with Spicy Orange Saucelemon, salt and pepper. Cover with aluminum foil and cook in an oven heated to 220 °C for 12 to 16 minutes... Spice OrangesWash untreated orange and kumquats hot, pat dry and thinly grate the peel of the orange. Place cloves, anise... Fennel Salad with OrangesRinse the fennel in cold water, pat dry, remove woody bottom and possibly bracts, keeping a small bit of... Carrot and Kohlrabi SaladFor the carrot and kohlrabi salad, first fillet the oranges: Peel off the peel including the white inner skin... Orange Banana Jam BIOFor the orange-banana jam, peel oranges with a zester. Keep the peel and dry it, you can grind it later with... Peach Honey MustardSkin peaches and cut into 1 cm thick cubes. Crush mustard seeds briefly in a mortar so that they are bruised... Catfish Fillet in Mustard-Caper SauceRemove the skin from the shallots and cut them into small pieces. Chop tarragon finely. Heat a little olive...