Anesthesia flambered

Ingredients for Anesthesia flambered

Instructions for Anesthesia flambered

To prepare the Anesthesia flambered recipe, please follow these instructions:

The wiped breasts are shaken on a pan 1 12-14 min (the skin must be crisp) with the skin down
Turn the meat side down for 6-7 minutes (adjust the time when the breasts must be fried. Tick them to see if there is blood)
The breasts are taken up and put in preheated dish, covered
The vegetables are rinsed beforehand
The pears are cut into thin slices
Squach and carrot cut into small terns
The vegetables are sautéed (swirled) in the same grease / oil as the breasts are fried in, for 3-4 min
Take the vegetables off the forehead and put the breasts in again. Pour spruce marine over and ignite it quickly
The guests are welcome to see.
The cutters are cut transversely in slanted discs. 1 cm thick
Can be served in portion dishes.

Sauce.
Juienne one orange (peel without whites peeled in very thin strips) One good spk full strip is enough but at will. Squeeze the juice of both oranges, sugar and vinegar with high heat to a caramel-like texture, add white wine juice and white vinegar vinegar and shortly after andchy and peel, let the sauce cook for 5-10 minutes as needed - if it is too clear Can it level with corn. Can be served with white potatoes and or flutes