- 500 g Chicken Breast Fillets
- 1 tsp Salt
- 1 Pinch Black Pepper
- 2 Leeks
- 1 Orange
- 200 ml Creme Fraiche with Saffron and Tomato
Salt and pepper the chicken fillets. Fry them on both sides in butter in a frying pan.
Cut the leek into pieces. Cut the orange in half and grate the peel and squeeze the juice from one half of the orange. Peel the other half and cut it into pieces. Fry the leek in the butter in a frying pan.
Pour on the crème fraîche, orange juice and zest. Put the chicken in the sauce. Let everything simmer on a low heat in a covered pan for about 10 minutes. Sprinkle with the orange pieces.