Chicken fillet and mandarin sauce

Savoury recipe
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Sauce


    • Frozen fruit purée 100% : Mandarin - 50 g
    • Chicken broth - 100g
    • Chilli - 2g
    • Tomato paste
    • Basil
    • Garlic - (roasted) 2g

    Mix all ingredients. Reduce on low heat according to the desired thickness. Season to taste.

    In this step

  2. Chicken


    • Chicken fillet - 2
    • Butter
    • Salt
    • Pepper

    Season the chicken breasts with salt and pepper. Color in hot butter. Finish the cooking in a preheated oven at 150°C.Cut the chicken fillets in half.

  3. Fennel salade


    • Fennel - 0,5
    • Olive oil
    • White wine vinegar
    • Coriander - (hashed)

    Cut the fennel with a mandolin into thin slices. Season with olive oil, white wine vinegar, salt and pepper.

  4. Assembly


    • Natural yogurt

    Put half a chicken fillet on a plate. Season. Spoon some sauce round the meat. Put some fennel salad. Finish with some yoghurt.

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