Juicy and Delicious Chicken Breast with Fennel and Orange Salad Recipe
Learn how to make a juicy and delicious chicken breast with a fresh fennel and orange salad that's perfect for a light yet satisfying meal at Church Street Butcher.
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Cooking tools:
- Casserole pan
- Skillet
- Oven
- Stove
- Wooden spoon
- Mixing bowl
- Plate
- Paper towel
Ingredients
- 1 kilogram Pork scotch fillet diced
- 1/3 cup Plain flour
- 2 tablespoons Olive oil
- 1 Brown onion diced
- 3 Celery sticks diced
- 180 grams Australian rindless bacon rashers diced
- 2 tablespoons Dijon mustard
- 320 mililitre Apple cider bottle
- 1 ½ cup Chicken stock
- 2 Granny Smith apples quartered, cored and cut into thick wedges
- 1 small bunch Fresh sage extra
- 1 tablespoon Olive oil
- Crème fraiche or sour cream and crusty bread to serve
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