This recipe originates in Valencia, a region well-known for its citrus. Chicken breasts are first browned in oil, then sauteed in a sauce with intense citrus flavors. This is a simple recipe with lots of fresh taste. Serve with white rice.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
4 boneless, skinless chicken breasts, filleted
salt and pepper to taste
1/4 cup olive oil
2 carrots, diced
1 onion, diced
1 tsp granulated sugar
juice of 3 oranges
juice of 1 lime
1/2 cup white wine
orange slices for garnish – optional
Preparation:
Serves 4.
Season the chicken breasts with salt and pepper. Heat the olive oil in a large, deep frying pan with a heavy bottom. Fry chicken breasts, turning so that they brown on both sides. Remove from pan and set aside.
Dice the carrots and onions or place in a food processor to dice. Put vegetables in the same frying pan and saute until onions are brown. Add the orange and lemon juices, as well as the white wine. Reduce the sauce a bit by simmering for a few minutes. This will strengthen the flavors of the sauce.
Pour the sauce into a food processor or blender and puree. Return the sauce to the frying pan. Salt and pepper to taste.
Note: If you prefer a "chunky" sauce, you do not have to puree. The photo above shows this homestyle sauce.
Return the chicken to the frying pan of sauce. Cover and simmer for 10-15 minutes.
Place chicken on plates, spooning sauce over each piece. Garnish with orange slices. Serve with rice and bread.
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