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Sarah Bennett
Chicken fillet with baked apple, walnuts and wine jus
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Ingredients
Directions
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Clean the orange and grate the orange skin thinly. Mix in a deep plate of paprika, cinnamon, orange zest, some salt and freshly ground black pepper. Roll the chicken breasts through this spice mixture and press well.
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Heat a little more than half of the butter in the frying pan until the foam dries. Fry the chicken breasts over high heat in 4 minutes around brown. Pour the wine and fond along the edge of the pan. Let the chicken breast simmer gently for 15-20 minutes. Let the moisture evaporate to a nice gravy.
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In the meantime, peel the apples, remove the cores and slice 5 apple slices per person. Heat the remaining butter in the frying pan and fry the apple slices in 3 minutes brown and done. Turn them carefully with a spatula. Divide the walnuts between them and bake for another 2 minutes.
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Serve the chicken fillets with some gravy on hot plates. Divide the apple wedges, walnuts and thyme over them. Tasty with green beans.
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25 minMain dishOpperdoezer Round potatoes, medium sized egg, Red pepper, salad onion, afbak baguette, garlic, smoked bacon, romaine lettuce, Caesar Dressing,caesar salad of romain lettuce with potato and egg
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40 minMain dishpine nuts, Red onion, sundried tomatoes on oil, white cheese cubes, honey mustard dressing, potatoes (steady), fresh pesto, olive oil, casino bread, rolls of goat cheese, liquid honey, mixed salad, rocket lettuce melange, oil for frying,salad with two kinds of goat's cheese and pesto butter ham
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70 minMain dishpork fillet steak, potatoes, bacon, honey, whiskey, sunflower oil, bunch onions, pre-cooked corn cobs,honey-whiskey-skewers with corn
Nutrition
435Calories
Fat31% DV20g
Protein96% DV48g
Carbs4% DV11g
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