for 2 person

Chicken

1 tbsp	olive oil
2	chicken breasts
¼ tsp	salt
a little	pepper

Orange chicken

1	onion, finely chopped
1	garlic clove, squeezed
1	orange
300 g	baby potatoes, cut in half
2 dl	chicken bouillon
1 ¼ dl	orange juice
1 tbsp	Maizena cornflour
50 g	butter, cut into pieces, cold

How it's done

Chicken

Heat the oil in a large frying pan. Season the chicken, brown the meat for approx. 5 mins. on each side. Remove the chicken, set aside.

Orange chicken

Sauté the onion and garlic in the same pan for approx. 4 mins. Rinse the orange with hot water and dab dry, peel the orange zest with a peeler and place in the pan. Segment the remainder of the orange. Add the potatoes to the onions and briefly continue cooking. Pour in the stock and 100 ml of orange juice, bring to the boil. Cover and simmer over a medium heat for approx. 15 mins. Return the chicken to the pan, simmer for approx. 5 mins. Mix the cornflour with the remainder of the orange juice, pour into the pan while stirring, reduce for approx. 2 mins. Remove the pan from the heat. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to gently warm the sauce; it must not boil.

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