Chicken Breast Fillet in Orange Mustard Sauce

1. peel the oranges over a baking bowl like an apple, removing the white inner skin completely. Then 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 the foil. 3.

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

25 min

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