Chicken filets in orange-carrot sauce

Name: Chicken filets in orange-carrot sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 3-4 Tbsp Olive oil; 2 Onions; 250 g Carrots; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 300 ml Orange juice; 150 ml dry white wine; 2 Limes; 1 pinch Sugar; 7-10 Tbsp halved orange slices and lemon balm

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
3-4 Tbsp Olive oil
2 Onions
250 g Carrots
7-10 Tbsp Salt
7-10 Tbsp black pepper
300 ml Orange juice
150 ml dry white wine
2 Limes
1 pinch Sugar
7-10 Tbsp halved orange slices and lemon balm

Directions

1
Wash the chicken fillets and dab dry with kitchen paper. Heat olive oil in a frying pan and fry meat in it vigorously on both sides. Meanwhile peel and finely dice the onions. Clean and wash the carrots and also dice them finely. Season fillets with salt and pepper, remove from the pan and keep warm. Put onions and carrots into the frying oil and fry them.
2
Deglaze with orange juice and wine, bring to the boil and simmer covered over a high heat for about 5 minutes. In the meantime, wash the limes thoroughly and cut them into large slices. Add the chicken fillets and lime wedges to the sauce and simmer covered over a low heat for another 5 minutes. Then season to taste with salt, pepper and sugar. Cut the chicken fillets open as desired and serve garnished with halved orange slices and lemon balm. Ciabatta bread tastes good with it