Chicken Fillets in Orange-Carrot Sauce

Remove the skin from the onion, chop. Remove peel from carrots, rinse and finely dice. Rinse lime in hot water, pat dry and cut into coarse wedges.

Rinse and dry meat. Heat oil in a frying pan.

Fry meat in it for about 5 minutes on each side. Fry lime briefly. Season meat with salt and pepper. Take everything out.

Fry onion and carrots briefly in the frying fat. Extinguish with orange juice, bring to the boil and simmer for about 5 minutes. Bind with sauce thickener. Season with salt, pepper and coriander.

Cut the meat into slices and heat in the sauce with the lime wedges. Season everything and serve. Garnish with orange slices and lemon balm. Serve with ciabatta bread.

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