Chicken with orange and mint
How to make Chicken with orange and mint recipe
Serves 4
Preparation time 5 minutes, Cooking time 15–20 minutes
Ingredients:
salt and pepper
4 boneless, skinless chicken breasts, about 200 g (7 oz) each
3 tablespoons olive oil
150 ml (¼ pint) freshly squeezed orange juice
1 small orange, sliced
2 tablespoons chopped mint
1 tablespoon butter
Method:
Season the chicken breasts to taste with salt and pepper. Heat the oil in a large nonstick frying pan, add the chicken breasts and cook over a medium heat, turning once, for 4–5 minutes or until golden all over.
Pour in the orange juice, add the orange slices, and bring to a gentle simmer. Cover tightly, reduce the heat to low and cook gently for 8–10 minutes or until the chicken is cooked through. Add the chopped mint and butter and stir to mix well. Cook over a high heat, stirring, for 2 minutes. Serve immediately.
For chicken with rosemary & lemon, bruise 4 sprigs of rosemary in a pestle and mortar, then chop finely. Put the grated rind and juice of 2 lemons, 3 crushed garlic cloves, 4 tablespoons olive oil and the rosemary in a non-metallic dish.
Add the chicken breasts and mix to coat thoroughly. Cover and leave to marinate in the refrigerator until required. Cook the chicken breasts in a preheated hot ridged griddle pan for 5 minutes on each side or until cooked through.
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| Chicken with orange and mint |
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