Chicken Escalope with Orange Sauce

Season chicken with salt, pepper and paprika powder. Heat oil in a frying pan, fry chicken in it until hearty on all sides, remove and keep warm.

Cook long grain rice and broccoli according to package instructions. Cut onions into rings, sauté in remaining broth until soft, pour on clear soup and orange juice and cook for 5 minutes.

Mix cornstarch in water, stir into the sauce and let it boil once. Season with salt, bell pepper and paprika powder and fold in marjoram leaves. Arrange chicken cutlets with long grain rice, broccoli and orange sauce on plates and bring to table sprinkled with almond flakes.

Points# Value per unit 5

Preparation time 15 min

This fresh combination is best served with a delicious long grain rice so as not to waste any of the fruity sauce.

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