Chicken fillet, orange juice and crispy leeks
The first thought that comes to mind before I start preparing chicken fillet is how to make such a piece of meat a little more fun. For me personally, chicken breasts are the most annoying piece of meat, without any smell or taste, and if they are not prepared well, they are often dried. But one thing I have to admit, they are great in homemade chicken pate. Chicken breasts can withstand a lot of spices and various sauces, but what they can't tolerate is too long heat treatment, I get chills when I see someone frying them in a pan for more than fifteen minutes, even too long, ten to twelve is enough, depending on the thickness meat. This recipe is quick, you only need fifteen minutes to heat the chicken and leeks and some thirty minutes to marinate the meat, be sure to try it, the dish is fresh and light and most importantly the chicken stays juicy.
- We will leave the chicken for 30 minutes in a marinade of olive oil, juice of one lemon, salt, white pepper and fresh rosemary.
- We will heat the pan very much, we will put a drop of olive oil and we will fry the leek cut into strips, the leek is enough for a few minutes with constant stirring, it is important that it stays crispy.
- We will put chicken breasts on the pan on which we baked the leeks, we will fry them for ten minutes, we can turn them every two minutes, since the pan is very hot, I cover them a little so as not to soil the whole stove. If there is a burnt layer left on the pan, we will wipe it, return the chicken to the pan and add freshly squeezed juice of two oranges, we will reduce the temperature. The chicken is done when the orange juice thickens, no more than two minutes.
- We can serve the chicken breasts by slicing them as in the photo and pouring a little more orange juice over them.