- 600 GRAM CHICKEN FILLET
- 1/2 CUP ORANGE JUICE
- 1/4 CUP CAMPARI
- 2 CUPS CHICKEN STOCK
- 50 GRAM BUTTER, in cubes
- 2 TBSP CORN STARCH
Bring the chicken stock
to the boil, put in the chicken fillet and simmer for 5 minutes. Put
the heat off, leave the chicken fillet in for 25 minutes with the lid
on the pan. In the meantime, dissolve the corn starch in a few tablespoons
orange juice, heat the rest of the orange juice, add 1/2 dl chicken
stock from the chicken fillet, add the corn starch, stir until nice
and thick. Put the heat off, stir in the campari and add slowly the
butter, while beating with a whisker. Slice the chicken fillet and serve
with the sauce, decorated with a piece of orange peel.
Soak the dried tomatoes in hot water for 10 minutes.
Stir-fry the chicken and garlic for 10 minutes, add the tomatoes, the
pesto and the chicken stock. Dissolve the corn starch in the cream and
add to the chicken mixture. Heat until the sauce thickens. Cook the
pasta for a few minutes. Put the pasta on a plate, pour the sauce over
and sprinkle with cheese and nuts.
Pesto is delicious
just on a slice of bread, but you can also use it in many recipes. The
Worldcook website has a page on recipes
with pesto to inspire you.