Tuesday, 22 January 2013

Orange Chicken

I had chicken breasts, fennel, onions, mushrooms and some oranges.
What to make, what to make.
Luckily the Internet is full of ideas. 
I love the Internet.

I stumbled across a recipe that matched my ingredients on this website. It turned out to be rather good and very easy (bonus!). It calls for 'herbs de provence' which of course I did not have lying around but that did not stop me from just adding whatever I felt like in terms of herbs and spices. 
Long live improvisation!

Here is a link to the original recipe.

Here is my improvised version.

4 skinless, boneless chicken breasts
1 tablespoon butter
1 onion, peeled and sliced thinly
1 cup mushrooms, sliced
1 bulb of fennel (top, bottom and outer leaves removed), sliced thinly
1 tablespoons olive oil
1 teaspoons herbs (coriander seeds, basil, cayenne pepper, etc.)
salt and pepper
Juice of 2 oranges
Melt the butter in a deep skillet on medium heat. Add the chicken breasts and cook, turning occasionally, until browned and just cooked through (about 15 minutes, but depends on the thickness of the poultry).
Meanwhile prepare the mushrooms, fennel and onion.
Remove the chicken from the pan and add the olive oil, heating it for about 1 minute. Add the sliced onions, mushrooms, and fennel. Cook on medium heat, stirring occasionally, for 15 minutes.
Return the chicken to the skillet with the vegetables, then sprinkle with the herbs, and salt and pepper. Pour the orange juice on top and adjust the heat so that the liquid is just barely bubbling.
Simmer for 10 minutes and season to taste with salt and pepper. Serve on top of rice.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...