Chicken breast with orange-juniper sauce

Name: Chicken breast with orange-juniper sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken filets (250 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 200 g Wild rice mixture; 650 g Carrots; 7-10 Tbsp Juice of 2 oranges; 1/2 TABLESPOON Juniper berries; 1 TABLESPOON sauce thickener; 1 collar Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Chicken filets (250 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
200 g Wild rice mixture
650 g Carrots
7-10 Tbsp Juice of 2 oranges
1/2 TABLESPOON Juniper berries
1 TABLESPOON sauce thickener
1 collar Parsley

Directions

1
Halve chicken fillets lengthwise, rinse cold and pat dry. Season with salt and pepper and fry in hot oil on both sides for about 10 minutes. In the meantime, bring rice with salt and 400 ml water to the boil and cook over low heat for 20 minutes. Peel carrots and cut them diagonally into slices. Cook in little boiling salted water for about 8 minutes. Remove meat from the pan and keep warm. Pour orange juice onto the frying fat and bring to the boil once.
2
Crush juniper berries, add and stir in the sauce thickener. Season the sauce with salt and pepper. Wash parsley, dab dry and chop except for a little bit for garnishing. Drain the carrots. Fold in parsley. Cut the chicken fillets open and arrange on a plate with the carrots, rice and sauce. Garnish with parsley