Spanish Chicken in Orange Sauce
This recipe originates in Valencia, a region well known for its citrus fruits. This crispy chicken in orange sauce offers lots of fresh taste.
- Serves: 4 persons
- 4boneless, skinless chicken breasts (filleted)
- Salt to taste
- pepper (to taste)
- ¼cup olive oil
- 1teaspoon granulated sugar
- Juice of 3 oranges
- Juice of 1 lemon
- ½cup white wine
- Garnish: orange slices
Step 1Gather the ingredients.
Step 2Season the chicken breasts with salt and pepper.
Step 3Heat the olive oil in a large, deep frying pan with a heavy bottom.
Step 4Fry the chicken breasts , turning so that they brown on both sides, about 15 minutes.
Step 5When the chicken is well browned, remove from the pan and set aside.
Step 6Dice the carrots and onion or place in a food processor to dice.
Step 7Put the vegetables in the same frying pan and sauté until the onion is browned.
Step 8Add the orange and lemon juices and the white wine.
Step 9Reduce the sauce a bit by simmering for a few minutes. This will strengthen the flavors of the sauce.
Step 10Pour the sauce into a food processor or blender and puree. If you prefer a "chunky" sauce, you do not have to puree, so you would skip this step.
Step 11Return the sauce to the frying pan.
Step 12Add salt and pepper to taste.
Step 13Return the chicken to the frying pan filled with sauce.
Step 14Cover and simmer for 20 to 30 minutes or until the chicken breasts reach an internal temperature of 165 F.
Step 15Place chicken on separate dinner plates and spoon the sauce over each piece. Garnish with orange slices.