Chicken Breast with Orange Sauce and Pak Choi

For the chicken breasts with orange sauce and pak choi, first preheat the oven to 160 °C convection oven.

Wash the chicken breasts, pat dry and remove the wing bones. Salt and pepper the meat and brown it on all sides in a pan with 2 tablespoons of hot butter. Finish cooking in the oven (skin side up) for about 20 minutes.

In the meantime, wash the untreated orange while hot, cut in half, half into wedges and half into slices. Squeeze the remaining oranges.

Heat the remaining butter in the chicken pan and fry the orange wedges in it. Dust with the flour and deglaze with orange juice and soup.

Reduce to a creamy consistency (squeeze out the orange wedges), strain through a sieve and season to taste.

Grill the orange slices in a grill pan.

Wash the pak choi and steam until hot, about 2 minutes.

Cut the chicken breasts into tranches and arrange on plates with the grilled orange slices and pak choi. Drizzle with the sauce.

Serve chicken breasts with orange sauce and pak choi.

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