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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season the chicken breasts with salt and pepper. | 2. Heat the olive oil in a large, deep frying pan with a heavy bottom. | 3. Fry chicken breasts, turning so that they brown on both sides. | 4. Remove from pan and set aside. | 5. Dice the carrots and onions or place in a food processor to dice. Put vegetables in the frying pan and brown. | 6. Add the juices and the white wine. | 7. Reduce the sauce a bit by simmering for a few minutes. | 8. Pour the Sauce into a food processor or blender and puree. | 9. Return the sauce to the frying pan. | 10. Salt and pepper to taste. | 11. Note: If you prefer a "chunky" sauce, you do not have to puree. | 12. Return the chicken to the frying pan of sauce. | 13. Cover and simmer for 10-15 minutes. | 14. Place chicken on plates, spooning sauce over each piece. | 15. Garnish with orange slices. Serve with rice and bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless filleted boneless	-	-	-	-
salt pepper				-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
carrot	2		diced	104.96	24.5248	2.3808	0.6144
onion	1		diced	64.0	14.944	1.76	0.16
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
orange juice	3			334.8	77.376	5.207999999999999	1.4880000000000002
lime juice	1			3.7812	1.2735	0.0635	0.0106
white wine	1/2	cup		-	-	-	-
orange				-	-	-	-

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