Citrus-Marinated Chicken Fillet with Spinach and Orange Salad
Chicken fillets are marinated in a blend of citrus juices and brandy, then pan-seared to perfection and served with a fresh spinach and orange salad tossed in a tangy citrus dressing.
- Prep1h
- Cook20 min
- Total1h 20m
- DifficultyMedium
- Servings4
This elegant dish combines tender chicken fillets with the bright flavors of orange, lemon, and mandarin. The citrus marinade tenderizes the meat and infuses it with a refreshing aroma, while a quick sear creates a golden crust.
A vibrant spinach and orange slice salad, dressed with a tangy vinaigrette made from the reserved marinade, balances the richness of the chicken. Perfect for a special dinner, this recipe is both impressive and surprisingly simple to prepare.
Ingredients
Servings
Converted amounts are rounded.
Method
- Mix the juice and zest of the 2 oranges, lemon, and 3 mandarins with the brandy, salt, and pepper to make the marinade. Place the chicken fillets in a dish, pour the marinade over them, and refrigerate for 1 hour.
- Remove the fillets from the marinade and pat them dry lightly with paper towels. Reserve the marinade for later.
- Heat a nonstick skillet over high heat. When it is very hot, lightly oil the fillets and sear them on both sides until golden brown.
- Check doneness by cutting into one fillet – there should be no trace of pink or blood inside. If needed, continue cooking, adding a little of the reserved marinade to the pan.
- In a blender or food processor, combine the reserved marinade (or part of it) with the olive oil, balsamic vinegar, juice of 1 orange, pepper, and capers. Blend until smooth to make the dressing.
- In a large bowl, toss the spinach with the orange slices and marjoram leaves.
- Pour the dressing over the salad and toss well to coat.
- Slice the cooked fillets into thin strips. Arrange them attractively on a platter and serve with the spinach-orange salad on the side.
💡 Tips
- For the best flavor, use organic citrus fruits and cold-pressed olive oil.
- You can substitute the brandy with dry white wine or even orange juice for a non-alcoholic version.
- The spinach salad is best served immediately after dressing to keep it crisp.
Inspired by a recipe from Γαστρονόμος