Slivered Chicken with Orange Cream Sauce

Ingredients

• 15 ml (1 tablespoon) of extra virgin olive oil
• 15 ml (1 tablespoon) of butter
• 450 g (1 lb) of chicken or turkey breast, thinly sliced
• 2 shallots, finely chopped
• 60 ml (1/4 cup) of dry white wine
• Salt and freshly ground pepper
• 1 pouch (40 g) of Chef LELARGE Fine Cuisine Orange Sauce, prepared according to directions
• Few dashes of Tabasco sauce
• 60 ml (1/4 cup) of 15% country-style cream
• 30 ml (2 tablespoons) fresh parsley, chopped

Directions

1. In a non-stick skillet, heat oil and butter over high heat and sauté the poultry in 2 or 3 batches until golden brown. Set aside.
2. In the same skillet, cook the shallots for 2 minutes. De-glaze with white wine, season and stir in the Orange sauce with a few dashes of Tabasco sauce.
3. Add the poultry to the sauce, simmer for 5 minutes, whisk in the cream. Garnish with chopped parsley.

Tips and advices

Serve with jasmine rice and seasonal vegetables.

For rice with more texture, first sauté cubed onions in saucepan with a bit of olive oil. Add rice (without water) and stir-fry for a few seconds over maximum heat without browning. Then add water and cook as usual.