Stir juice and zest of orange into orange juice. Set aside.
In a skillet, heat butter and brown breasts 4 minutes per side. Season. Remove
and add broth, scraping browned bits from the bottom.
Add orange juice, breasts, dates and apricots. Bring to a boil, cover and let simmer until thoroughly cooked, about 8-10 minutes.
Stir cornstarch into cream. Add about 1/4 cup (60 mL) orange sauce. Add to chicken
bit by bit, stirring constantly.
Add ginger and coriander and continue simmering until sauce thickens, about 2 minutes. Adjust seasoning.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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