Ingredients
500 g chicken fillet
2 oranges
pepper, salt
chilli optional
1 tsp starch
2 tbsp orange liqueur Cointreau
Photo added on
Photo author
Aliana
Method
Oranges squeeze, peel them cut strips. The juice is put to boil with spices and thickened with starch. Fillets fry briefly on a very hot fire from all sides with sheet. Fillets are placed in boiling sauce for about 10 minutes, the peel is not consumed. Finally put liqueur, stir and fillets removable. Serve hot - compressed orange glaze sauce and seasoned meat.
Containers:
Difficulty
Average
Tested
1 user
Comments
Very easy and delicious dish!