Grilled Chicken Breasts Flavoured With Orange Cream

1. 1

   Start by boiling the water for cooking the spaghetti with the vegetable bouillon cube.

2. 2

   Season the chicken breasts with salt and lemon juice.

3. 3

   In a non-stick skillet, with 2 to 3 tablespoons of butter, grill the chicken breasts.

4. 4

   When golden, remove from pan.

5. 5

   In the same skillet, pour in the orange juice mixed with cornstarch and thin strips of orange peel.

6. 6

   Stir, and add a teaspoon of honey.

7. 7

   When the sauce thickens slightly, remove and pour this sauce over the chicken breasts.

8. 8

   Serve with the spaghetti al dente.

* Per serving · 4 servings · Values may vary.

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