1. Season the chicken breasts with salt and pepper. 2. Heat the olive oil in a large, deep frying pan with a heavy bottom. 3. Fry chicken breasts, turning so that they brown on both sides. 4. Remove from pan and set aside. 5. Dice the carrots and onions or place in a food processor to dice. Put vegetables in the frying pan and brown. 6. Add the juices and the white wine. 7. Reduce the sauce a bit by simmering for a few minutes. 8. Pour the Sauce into a food processor or blender and puree. 9. Return the sauce to the frying pan. 10. Salt and pepper to taste. 11. Note: If you prefer a "chunky" sauce, you do not have to puree. 12. Return the chicken to the frying pan of sauce. 13. Cover and simmer for 10-15 minutes. 14. Place chicken on plates, spooning sauce over each piece. 15. Garnish with orange slices. Serve with rice and bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
