Rinse and dry chicken fillets. Rinse citrus fruits, rub dry and thinly peel half of each. Cut chili peppers in half and remove seeds. Peel and finely chop garlic and shallot. Place everything in a large enough bowl. Squeeze the juice of both fruits. Add with the oil. Mix everything well and pour over the chicken fillets. Cover meat and place in refrigerator for one night.
A day later drain chicken fillets, dry and dust with flour. Fry briefly in hot clarified butter until hearty. Place in an ovenproof dish. Pour the marinade over them. Add the olives and the halved tomatoes. Bake in the oven at 225 degrees for about 20 minutes.
Serve with saffron rice and a glass of fresh white wine.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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