Directions
Step 1
Boil Brussels sprouts and carrots for about 10 minutes in salted water. Drain and set aside. Place the chicken on a dish, sprinkle with salt, pepper and parsley, then pat the chicken with your hand so that the spices stick to meat. Saute’ the chicken breasts in a skillet with 2 tbsp. of oil, at high-medium heat. Then pour the orange juice and wine over the chicken. Let the wine evaporate, reduce the heat and continue cooking until the chicken is thoroughly cooked inside.
Step 2
In a skillet pour 1 tbsp. of oil, onion and garlic, and let the spices flavor the oil on medium-low heat. Add the vegetables to the skillet and saute’ for a few minutes. Place the vegetables on a dish with the chicken and garnish with fresh parsley.
Ingredients for four
- 1 lbs. chicken breast
- ½ lbs. Brussels sprouts, cleaned & cut in halves
- 1 cup carrots, cut in rounds
- 2 garlic cloves, whole or minced
- half white onion, thinly sliced or chopped
- juice of 1 medium orange
- 1 glass of white wine
- ½ tsp dry parsley
- sea salt and black pepper to taste
- 1 tbsp fresh Italian parsley to garnish, roughly chopped
