poultry - chicken breast, orange juice, recipe
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Chicken Breast Poached in Orange Juice
Orange juice and tarragon complement each other in this easy
dish. It is served well with potato croquettes and braised leeks!
serves 2
2 chicken breasts
juice of 3-4 oranges
zest of half of one orange
1 sprig of tarragon (about a hand length)
1 large sprig of thyme (preferably lemon thyme) or 1/8 t.
1 garlic clove
1/2 - 1 t. corn starch
white pepper
salt
Cut the chicken breasts lengthways into 3 large strips. Slice the garlic.
In a small, deep pan place all the ingredients except the cornstarch. Cover and bring to a boil. Immediately lower heat and gently simmer for ten minutes or until just done.
Remove to a warmed platter, arrange the pieces together and keep warm in the oven while you...
blend the juice with enough cornstarch to make a sauce. This will depned on how much juice is left over. Allow to gently simmer until thickened. Pour over the chicken and serve.
Note: use the 1/2 t. cornstarch first to thicken. If it is not thick enough, mix the rest of the cornstarch with a little more orange juice, add to the sauce and heat again.
Tip: potato patties or tagliatelli and mixed
vegetables are also good with this!
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2006 Patricia Conant