Chicken breast with orange sauce

Name: Chicken breast with orange sauce
Ingredients: 2 chicken breasts; 100 g flour; 1/2 teaspoon salt; 1/2 teaspoon ground pepper; 50 g butter; 1 medium onion (150 g); 2 tablespoons olive oil; 1 tablespoon flour; 1 tablespoon ketchup; 1 teaspoon curry powder; 200 ml water; 1½ oranges; 1 teaspoon lemon juice; 1/2 teaspoon salt

Meat - Chicken breast with orange sauce by Iosefina J. - Recipia

Curry and orange juice come together in a sweet-and-sour sauce thickened with flour. Chicken breast with orange sauce is browned in a pan and baked until tender, then covered with sauce and returned to the oven. I choose chicken breasts of similar thickness so they cook at the same rate. Prep: 15 minutes. Cook: 33 minutes. Total time: 48 minutes. Servings: 2. Approximately 900 kcal and 75 g protein per serving.

Ingredients

For the chicken

2 chicken breasts
100 g flour
1/2 teaspoon salt
1/2 teaspoon ground pepper
50 g butter

For the sauce

1 medium onion (150 g)
2 tablespoons olive oil
1 tablespoon flour
1 tablespoon ketchup
1 teaspoon curry powder
200 ml water
1½ oranges
1 teaspoon lemon juice
1/2 teaspoon salt

Preparation

1. Preheat the oven to 200 °C. Mix 100 g of flour with 1/2 teaspoon of salt and 1/2 teaspoon of pepper, then coat the chicken breasts in the mixture. 2. Melt the butter in a hot pan and brown the chicken for 3 minutes on each side, until golden. Place it on a baking tray lined with parchment paper and bake for 15 minutes. 3. Finely chop the onion. Add the olive oil to the same pan and cook the onion for 2 minutes, until softened. Add the tablespoon of flour, the ketchup and the curry powder, then stir. 4. Gradually pour in the hot water, stirring, then add the juice of 1½ oranges and 1 teaspoon of lemon juice. Add 1/2 teaspoon of salt, bring the sauce to a boil, then simmer for 5 minutes, until thickened. 5. Take the chicken out of the oven, pour 2 tablespoons of sauce over each piece and bake for another 5 minutes. Serve with plain boiled potatoes.

Notes

I serve it with plain boiled potatoes, as in this version too. Leftovers keep in the fridge in a sealed container for up to 3 days; the sauce thickens when cold and thins out when reheated with a little water. I don't rush the browning and let the pan get properly hot. If the pieces don't fit without touching, I brown them in batches. Thick chicken breasts need longer in the oven than thin ones, so I choose two pieces of similar thickness. If the orange juice tastes bitter, I use less and make up the difference with water. For a gluten-free version, I use gluten-free flour for coating, and replace the tablespoon of flour in the sauce with 1½ teaspoons of starch dissolved in 2 tablespoons of cold water. The dish contains gluten from the flour and dairy from the butter.