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 Chicken in Orange Sauce Recipe
I once tried this dish at a friend's birthday party, and now I often cook it, because we all really liked this chicken, and especially my grandson. And it is prepared very quickly.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Norwegian Cuisine
Keyword For Beginners, Medium
Cook Time 35 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Norwegian Cuisine
Keyword For Beginners, Medium
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. To prepare this dish, I take 4 pieces of chicken fillet, cut it lengthwise into 2 parts, remove the films and tendons, finely chop, salt and pepper to taste. Fry in vegetable oil.
    To prepare this dish, I take 4 pieces of chicken fillet, cut it lengthwise into 2 parts, remove the films and tendons, finely chop, salt and pepper to taste. Fry in vegetable oil.
  2. While the chicken fillet is being fried, I'm cooking orange sauce. I wash oranges and lemons, cut them in half and squeeze out the juice. Put on the fire, adding sugar and pieces of orange pulp. In a separate container, I dilute a teaspoon of starch with a small amount of water, and as soon as the orange juice begins to boil, I carefully pour in the diluted starch. I add rosemary, thyme and nut kernels. I immediately turn off the boiling mixture.
    While the chicken fillet is being fried, I'm cooking orange sauce. I wash oranges and lemons, cut them in half and squeeze out the juice. Put on the fire, adding sugar and pieces of orange pulp. In a separate container, I dilute a teaspoon of starch with a small amount of water, and as soon as the orange juice begins to boil, I carefully pour in the diluted starch. I add rosemary, thyme and nut kernels. I immediately turn off the boiling mixture.
  3. I put the fried fillet on a plate, and cut the orange and lemon into slices for decoration.
    I put the fried fillet on a plate, and cut the orange and lemon into slices for decoration.
  4. We spread the finished fillet in portions of 2 pieces on a plate. Pour orange sauce with nuts and orange slices, garnish with lemon slices, orange and herbs.
    We spread the finished fillet in portions of 2 pieces on a plate. Pour orange sauce with nuts and orange slices, garnish with lemon slices, orange and herbs.
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