Orange sauce for poultry

10 servings

20 minutes

Orange sauce for poultry is an elegant blend of citrus freshness and spicy notes that perfectly complements tender poultry meat. This sauce comes from European cuisine, where the balance of sweet and sour flavors has long been appreciated. The combination of orange juice with white wine gives the sauce a refined tanginess, while fresh mushrooms add depth and richness. Garlic and white pepper enhance the aroma, creating a rich, complex flavor. The sauce pairs excellently with roasted or fried poultry, adding juiciness and a festive touch. It is a wonderful addition to dinner that highlights the dish's flavor nuances and imparts gastronomic sophistication.

Energy value per serving

• Calories: 28.5
• Proteins: 1.4g
• Fats: 0.5g
• Carbohydrates: 4g

Ingredients

• Orange juice: 200 ml
• Fresh mushrooms: 10 pc
• Oranges: 1 pc
• Garlic: 2 clove
• Dry white wine: 50 ml
• Salt: to taste
• Ground white pepper: to taste

Cooking steps

1. Chop the garlic and mix it with salt.

   Required ingredients:

   • Garlic: 2 cloves
   • Salt:  to taste

2. Slice the mushrooms thinly, cut the orange flesh into cubes, mix with garlic and salt. Add pepper.

   Required ingredients:

   • Fresh mushrooms: 10 pieces
   • Oranges: 1 piece
   • Garlic: 2 cloves
   • Salt:  to taste
   • Ground white pepper:  to taste

3. Pour in orange juice, wine, and cook for 15-20 minutes.

   Required ingredients:

   • Orange juice: 200 ml
   • Dry white wine: 50 ml