Chicken Fillet with Quince Orange Sauce

Divide the butter into pieces and place on a plate in the freezer, it should be ice cold. Wash the oranges and limes thoroughly with hot water, peel them with a zester or a small kitchen knife, cut them or grate the peel. Squeeze the fruit.

In a large frying pan, melt the quince jelly over medium heat, add the juice and zest of the citrus fruits and bring to a boil. Stir in mustard, vinegar and a tiny bit of honey and cook over medium heat.

Season the chicken breasts with salt and season with pepper. In a frying pan, first heat the oil, then the butter and roast the chicken breasts in it, first on the skin side. Turn and roast on the other side.

The length of cooking depends on the thickness of the breast fillets. It will definitely take longer for thick chicken breasts with skin.

When the sauce has thickened, perhaps season with salt, honey and vinegar, remove from the heat and add the ice-cold butter. Slice the chicken breasts and bring to the table with the sauce.

Tip: Boiling down the sauce usually takes as long as cooking the chicken breasts.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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