Chicken fillet marinated with orange and rosemary

Components

• Two chicken breast fillets, each weighing approximately 200 grams.
• 1 cup of orange-flavored broth (strained)
• 2 tablespoons of extra virgin olive oil
• One garlic clove
• 2 tablespoons of cornstarch
• 1 sprig of fresh rosemary
• season with salt and ground pepper as needed

Watch the video for a step-by-step guide.

Setup phase

1. Using the side of the knife blade, crush the garlic clove and remove its skin.

1. In a bowl, combine garlic, rosemary, orange broth, and one tablespoon of olive oil, then stir. Coat the chicken fillets with the mixture, cover, and let them marinate for 10 minutes at room temperature.
2. Once the marinating time is over, use tongs to move the chicken fillets to a plate—allow the marinade to drain thoroughly and pat the fillets dry with a paper towel.
3. Heat a large skillet over medium heat. Add water and one tablespoon of olive oil while heating. Season the chicken fillets with salt and arrange them side by side in the pan, placing the smooth side down. Cook for 2 minutes on each side, then reduce the heat—this method will seal the meat and help retain the fillet's juiciness.
4. Reduce the heat and allow the chicken fillet to cook for an additional 3 minutes on each side. Note: cooking time can vary based on the fillet's size and thickness, and the heat should remain low to prevent the meat from burning on the outside while staying raw inside.
5. In the meantime, dissolve the cornstarch in the marinade liquid and add a pinch of salt and pepper — this mixture will become the sauce for the chicken fillet.
6. Move the golden fillets to a plate and leave the frying pan on low heat. Immediately add the marinade liquid (with garlic and rosemary) to the pan and use a silicone spatula to scrape the bottom, lifting the browned bits that enhance the sauce's flavor. Stir continuously over low heat for about 3 minutes until the sauce thickens slightly.
7. Pour the sauce through a sieve into a bowl (or saucer). Serve the chicken fillets accompanied by the sauce.

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The chicken fillet can be marinated in the refrigerator for up to 12 hours. When doing so, take the bowl out of the fridge and remove the fillets from the marinade about 10 minutes before grilling to allow the ice to melt.