Chicken breast with mandarin sauce

Name: Chicken breast with mandarin sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 medium-sized carrots; 1 Stalk leek (leek); 1 big onion; 3 Branches of rosemary; 2 Chicken breasts (with skin and bone; approx. 400 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Chicken broth; 2 TABLESPOONS Orange marmalade; 10 Mandarinen (ca. 90 g); 1 TABLESPOON Cornstarch; 7-10 Tbsp Cayenne pepper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 medium-sized carrots
1 Stalk leek (leek)
1 big onion
3 Branches of rosemary
2 Chicken breasts (with skin and bone; approx. 400 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Chicken broth
2 TABLESPOONS Orange marmalade
10 Mandarinen (ca. 90 g)
1 TABLESPOON Cornstarch
7-10 Tbsp Cayenne pepper

Directions

1
Peel or clean and wash the vegetables. Peel onion. Chop everything roughly. Wash the rosemary sprigs and shake dry.
2
Wash the meat, dab dry. Rub with salt and pepper. Spread vegetables and rosemary on the fat pan. Place the meat on top. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 50 minutes.
3
Dissolve broth in 1⁄2 l hot water and pour on after approx. 20 minutes. Spread the meat with jam approx. 10 minutes before the end of cooking time.
4
6-7 Squeeze the mandarins, 1⁄4 l Measure the juice. Peel the remaining mandarins and divide into slices.
5
Keep meat warm. Pour stock through a sieve into a pot. Add tangerine juice and bring to the boil. Stir starch and 3 tbsp. cold water until smooth. Stir into the sauce and bring to the boil again. Add mandarins.
6
Season to taste with salt and pepper or cayenne pepper. Arrange everything. Broccoli and roast potatoes taste good with it.