CHICKEN FILLETS WITH CITRUS FRUITS AND CHOUFFE SOLEIL
- 2 chicken fillets reduced to 1cm
- 1 pink grapefruit
- 1 juicy orange
- 1 lemon
- 15 to 20cl of CHOUFFE® Soleil
- 3 tablespoons of vinegar
- 2 tablespoons of sugar
- Salt and pepper
Prepare caramel with the sugar and vinegar.
Squeeze the citrus fruits and remove some zest.
When the caramel starts to form – before changing colour – gradually loosen it with the juice, let it reduce by half and add the CHOUFFE® Soleil.
Meanwhile, cook the chicken fillets in a pan.
Degrease and de-glaze with the beery caramel juice.
Serve with rice and garnish with the zest.