Chicken Breasts with Carrot and Peach Sauce
|Vegetable oil||1 Teaspoon|
|Chicken breasts||4 , skinned and flattened|
|Chopped shallots/Chopped green onions||15 Milliliter (1 Tablespoon)|
|Ground coriander seeds||1 Teaspoon|
|Unsweetened orange juice||175 Milliliter (3/4 Cup)|
|Chicken stock||175 Milliliter, skimmed of fat (3/4 Up)|
|Butter||15 Milliliter (1 Tablespoon)|
|All purpose flour||15 Milliliter (1 Tablespoon)|
|Chopped cooked carrots||125 Milliliter (1/2 Cup)|
|Peaches||2 , peeled, pitted and sliced|
|Chopped fresh parsley||15 Milliliter (1 Tablespoon)|
In a pan, heat the oil and cook the chicken breasts over medium heat for 1 minute on each side.
Add the shallots or the green onion and the coriander; brown for 1 minute.
Add the orange juice and chicken stock; let simmer for 5 minutes.
Remove the chicken and keep warm.
Thicken the sauce with a mixture of butter and flour.
Add the carrots, peaches and parsley, and let simmer for 2 minutes.