Posted on

Roasted corn-fed chicken breast, salmiac-orange sauce and lemon risotto

Roasted corn-fed chicken breast, salmiac-orange sauce and lemon risotto 1

4 pcs corn-fed chicken breasts or marinated broiler breasts
salt and black pepper

Roast the chicken breasts from both sides in a mixture of oil and butter, also paste with the oil-butter mixture during roasting. Season with salt and pepper. Cook in the oven at 175 degrees Celsius for 15-20 minutes.


Salmiac-orange sauce

½ dl Apotecary’s Salmiac® -mixer
1 small onion, minced
2 oranges (juice and grated skins)
2 dl demi-glace sauce base
1 tsp blackcurrant jelly
1 small piece of ginger, minced
2 sprigs of thyme, minced

Sauté the onion, ginger and thyme in some oil in a kettle. Add the juice and skin of the oranges, boil in moderate heat until approximately half the liquid has evaporated. Then add the demi-glace sauce base, Apotecary’s Salmiac® -mixer and the blackcurrant jelly. Sieving the sauce is optional.

Lemon risotto

3 dl risotto rice
1 onion, minced
2 dl white wine
ca. 7 dl chicken or vegetable broth
2 lemons (juice and skins)
2 tsp mascarpone cheese
1 tsp butter
salt and pepper
a pinch of turmeric
olive oil

Boil the broth in a kettle. Sauté the rice and the onion until transparent, take care not to burn them. Pour the white wine over the rice and wait for it to be absorbed. Gradually add the hot broth, stir occasionally. Continue cooking until the rice is done.

Season with lemon juice and lemon skin and with a pinch of turmeric. Add mascarpone cheese and butter. Check the taste and add salt and pepper if needed. A finished risotto should be mushy and succulent.