Chicken breast with orange sauce

Ingredients

• 2 chicken breasts, without skin
• ½ cup of white onions
• 2 garlic cloves, chopped
• 2 tablespoons of butter
• 2 oranges
• 1 cup of cream
• 1 cup of chicken stock
• salt and pepper

Preparation In a frying pan melt the butter (on a low heat), add the onions and the garlic and fry slowly for 4 minutes. Add the chicken breast and continue to fry very slowly; season with salt and pepper. Cut the orange in half, squeeze the juice over the chicken and put the remainer of the orange over the chicken face down. Turn the chicken breast every 3 to 4 minutes; keep the orange half over the chicken breast. Repeat this process 3 times.

Take the chicken out of the frying pan but keep the frying pan on the fire. Add the chicken stock and reduce (on a high heat). Next, stir in the cream and season with a bit of salt and pepper if needed (on a low heat). Once the mixture is thickened return the chicken breast for 2 to 3 minutes.

Serve hot with onion and bacon quiche or white rice.