Chicken filet in orange sauce

Name: Chicken filet in orange sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Wild rice mixture; 7-10 Tbsp salt, white pepper; 500 g Carrots; 4 Chicken fillets (approx. 150 g each); 2 TABLESPOONS Oil; 2 Oranges; 3-4 sauce thickener; 2-3 Juniper berries; 2 TABLESPOONS Whipped cream; 1 TABLESPOON butter/margarine; 1/2 bunch Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Wild rice mixture
7-10 Tbsp salt, white pepper
500 g Carrots
4 Chicken fillets (approx. 150 g each)
2 TABLESPOONS Oil
2 Oranges
3-4 sauce thickener
2-3 Juniper berries
2 TABLESPOONS Whipped cream
1 TABLESPOON butter/margarine
1/2 bunch Parsley

Directions

1
Boil the rice in 1/2 l salted water. Cover and cook for about 20 minutes
2
Peel, wash and chop the carrots. Cover and cook in 1/4 l boiling salted water for about 8 minutes. Drain the carrots, catch the vegetable water
3
Wash the fillets, dab dry. Heat oil. Fry the fillets for 5-6 minutes on each side, until golden brown. Season, take out and keep warm
4
Squeeze oranges. Dissolve gravy with juice and vegetable water. Bring to the boil and thicken with sauce thickener. Crush juniper. Stir in cream. Season to taste the orange sauce.
5
Heat the fat. Re-heat carrots in it. Wash, chop and fold in the parsley. Arrange everything
6
Drink: cool white wine