Читать книгу Cooking Outside the Box: The Abel and Cole Seasonal, Organic Cookbook - Keith Abel - Страница 25

The sauce and the chicken take about the same time to cook, so this delicious supper takes about 20 minutes from go. Bookmark this page for when you’ve stayed at work (or in the pub) too long and have someone coming over.

This dish is fabulous with a pile of butter-sautéed spinach, or any greens for that matter, so don’t forget to get them on the go as well!

SERVES 4

2 knobs of butter

1 onion, peeled and finely diced

1 tbsp flour

1/2 cup of white wine

Juice of 4 blood oranges

Salt and freshly ground black pepper

Zest of 1 orange

4 chicken breast fillets, skin removed

A glug of olive oil

To make the sauce, melt a couple of good knobs of butter in a medium-heated frying pan, add the onions and sauté until they are translucent. Now stir in the flour and pour in the wine and orange juice. Season with salt and pepper and let this simmer for about 10 minutes, stirring frequently, until it thickens. Finally, add the orange zest before removing from the heat.

Season the chicken breasts with a little salt and pepper and pan-fry in a little olive oil for about 5 minutes per side in a medium-heated pan, or until just cooked through and the juices run clear. Alternatively, you could cook them under the grill until cooked through. Once cooked, let them rest for about 5 minutes and then carve diagonally across the grain into four or five pieces.

On warm plates, serve the chicken slightly splayed out like you would put down a good hand of playing cards and drizzle with the orange sauce.