Chicken fillet with citrus fruits and CHOUFFE Soleil


Prepare a caramel with sugar and vinegar.Squeeze the citrus fruits and remove some zest.

When the caramel thickens – without becoming brown – gradually add the juice, let it thicken until its half the volume then add CHOUFFE® Soleil.

Meanwhile, cook the chicken fillets in a frying pan.

Degrease and deglaze with the beer-juice caramel.Serve with rice and decorate with citrus zest.

For 2 people

  • 2 chicken cutlets tenderized till they are 1 cm thick
  • 1 pink grapefruit
  •  1 squeezed orange
  •  1 lemon
  •  15 to 20cl of CHOUFFE® Soleil
  •  3 tablespoons of vinegar
  •  2 tablespoons of sugar
  •  salt and pepper

Cooked with