Chicken with Orange and Mint

Pollo con Naranja y Menta

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About


  • 4 × 175g (6oz) boneless chicken breasts, skinned
  • Salt
  • Freshly ground black pepper


Rub some salt and pepper into the chicken breasts to season them. Melt one of the butter knobs in a pan and sauté the chicken pieces for about 4 minutes, turning once. They should now be a light golden colour, and they will smell delicious.

Now pour in the orange juice, bring to a simmer, then cover and cook for 8 minutes or thereabouts. When the chicken is almost tender, throw in the c