Chicken breast baked with oranges and thyme

Category: Meat dishes

Ingredients
chicken breast (chicken top without wings)	1 pc (800-900 g)
oranges sweet small	2 pcs.
butter soft	30 g
thyme fresh (leaves)	1-2 tsp
port wine	100 ml.
chicken broth	50 ml.
Worcestershire sauce	1 tsp
soy sauce	1 tsp
flour	2 tsp
salt	taste
ground black pepper	taste
vegetable oil	1 tbsp. l.

Cooking method

Add chopped thyme to soft butter. Mix.
This is what the top of the chicken looks like. In Europe it is called the crown.
Gently pry the skin on the breast.
Lubricate the breasts under the skin with oil.
Put thinly sliced orange circles in two rows.
Lower the skin. Salt the breast on all sides and pepper.
Grease the mold with oil. Place the chicken and oranges in slices. Leave half the orange.
Bake in an oven preheated to 180 degrees for about 60-70 minutes. During baking, periodically pour over the resulting juice. If the skin begins to burn badly, then cover the breast with foil.
About 15 minutes before the meat is ready, take out the mold and pour the juice from the remaining half of the orange over the breast.
Remove the finished chicken, cover with foil and leave for 20-30 minutes.
Drain the resulting juice into a bowl (I strained it).
Allow to cool until warm. Add flour and stir until smooth.
Boil the port with broth.
Pour the juice and flour in a thin stream with constant stirring.
Add soy and Worcestershire sauces. Boil until thick. Try it. If necessary, then salt. You can add pepper.
Pour in the juices that have leaked while the breast is "resting".
Chop the meat and serve with the sauce and baked oranges.
Cooking is not difficult, the main thing is to do it with love for your loved ones!