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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place each chicken breast on top of one piece of clingfilm/clear plastic wrap and cover with another piece. | 2. Using a rolling pin or a glass pound the chicken until flat. | 3. Remove from clingfilm and season. | 4. Cut each chichen breast in half widthways. | 5. Add the olive oil and 50g of the butter to a hot frying pan. | 6. Cut the rest of the butter into cubes and chill. | 7. When bubbling, add the chicken. | 8. Cook until lightly browned and cooked through. | 9. Remove the chicken to a warm ovenproof dish in an oven heated to 190 degrees celsius. | 10. Add all the citrus juice to the frying pan and turn heat up high until bubbling. | 11. Add the remaining butter and sugar and stir. | 12. If you would like a thicker sauce add the flour and stir. | 13. Remove the chicken from the oven and add to the sauce. | 14. Turn to coat and then pour into the warm dish. | 15. Add the mint and the pine nuts to the dish. | 16. Serve with couscous or rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4		boneless	3120.7192	0.0	378.2965	167.8294
orange juice	3		squeezed	334.8	77.376	5.207999999999999	1.4880000000000002
orange juice	1		squeezed	334.8	77.376	5.207999999999999	1.4880000000000002
butter	100			8550.0	392.85	267.15	720.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416
pine nut	1	tablespoon		56.7844	1.1036	1.1551	5.7687
cornflour	1	teaspoon		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.