Chicken with Blackcurrant Sauce and Mange Tout recipe
ingredients
This interesting way of serving chicken is both colourful and extremely easy to prepare.
4 chicken breasts, skinned and boned
2 tbsps seasoned flour
Oil for shallow-frying
225 g (8 oz) fresh blackcurrants
Juice of 1 orange
140 ml (1/4 pint) red wine
Caster sugar to taste
Chicken stock
225 g (8 oz) cooked mange tout
Julienne strips of orange peel
4 lemon slices
A few whole fresh blackcurrants
2 tbsps seasoned flour
Oil for shallow-frying
225 g (8 oz) fresh blackcurrants
Juice of 1 orange
140 ml (1/4 pint) red wine
Caster sugar to taste
Chicken stock
225 g (8 oz) cooked mange tout
Julienne strips of orange peel
4 lemon slices
A few whole fresh blackcurrants
method
1. Dust the chicken lightly in the seasoned flour.
2. Heat the oil in a frying pan and fry the chicken breasts gently for about 6 minutes on each side, or until tender but cooked through.
3. Meanwhile make the blackcurrant sauce. Put the blackcurrants into a pan with the orange juice, red wine and sugar to taste. Cover and simmer gently until the blackcurrants are soft, which will only take a few minutes.
4. Blend the blackcurrants in a liquidizer or food processor until they are smooth. Press through a wire sieve to remove the pips.
5. Reheat the blackcurrant puree in the saucepan, adding sufficient chicken stock to give it a smooth coating consistency
6. Arrange the cooked chicken breasts on individual serving plates. Put a spoonful of the blackcurrant sauce over each breast and garnish with the mange tout, julienne strips of orange peel, lemon slices and the whole blackcurrants.
2. Heat the oil in a frying pan and fry the chicken breasts gently for about 6 minutes on each side, or until tender but cooked through.
3. Meanwhile make the blackcurrant sauce. Put the blackcurrants into a pan with the orange juice, red wine and sugar to taste. Cover and simmer gently until the blackcurrants are soft, which will only take a few minutes.
4. Blend the blackcurrants in a liquidizer or food processor until they are smooth. Press through a wire sieve to remove the pips.
5. Reheat the blackcurrant puree in the saucepan, adding sufficient chicken stock to give it a smooth coating consistency
6. Arrange the cooked chicken breasts on individual serving plates. Put a spoonful of the blackcurrant sauce over each breast and garnish with the mange tout, julienne strips of orange peel, lemon slices and the whole blackcurrants.
serving amount
serves 4
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more information
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