- 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.
- 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.
- 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.