Each serving satisfies a day's requirement for vitamin A, in the form of disease-fighting beta carotene.
1 person made this
250 ml freshly squeezed orange juice
3 tablespoons balsamic vinegar or red wine vinegar
500g skinless chicken breast fillets
¼ teaspoon salt
freshly ground black pepper, to taste
35 g plain flour
2 tablespoons vegetable oil
4 spring onions, thinly sliced
½ teaspoon ground coriander
4 medium carrots, peeled and cut into 5 mm-thick slices
2 tablespoons chopped parsley
Directions Prep:5min › Cook:25min › Extra time:5min › Ready in:35min
Combine orange juice and vinegar in a small bowl.
Season chicken with salt and pepper; coat with flour. Heat oil in a large non-stick frying pan over medium heat. Add the chicken and cook until browned, 3 minutes each side. Transfer to a plate.
Add spring onion, coriander and 60ml juice mixture to the frying pan, scraping up any browned bits from the bottom of the pan. Cook 30 seconds. Add the remaining juice mixture, the carrot and chicken. Bring to the boil. Tightly cover frying pan, lower heat and simmer until chicken is cooked through and carrot is tender, about 20 minutes.
Place a chicken breast on each of 4 plates. Spoon carrot mixture and sauce over the top. Garnish with parsley.