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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.