Clementine Chicken Tournedos
Clementine Chicken Tournedos

Preparation time 20 minutes

Total time: 1 hour

Ingredients

Garnish

  1. 60 mL (1/4 cup) lightly packed fresh mint, finely chopped

Tournedos

  1. 4 clementines broken into segments
  2. 10 mL (2 tsp.) corn starch diluted in 15 mL (1 tbsp.) cold water
  3. 20 mL (4 tsp.) condensed 25%-less-salt chicken broth
  4. Juice of ten clementines
  5. 15 mL (1 tbsp.) honey 
  6. 1 french shallot
  7. 4 chicken tournedos
  8. To taste, salt and pepper
  9. 10 ml (2 tsp.) canola oil
  10. 10 mL (2 tsp.) butter

Directions

  1. Preheat the oven to 180°C (350°F).
  2. Heat oil and butter in a skillet over medium-high heat. Season tournedos on each side with salt and pepper. Sear tournedos about 2 minutes on each side or until browned.
  3. Place tournedos on a baking sheet and cook in oven for 20 minutes or until internal temperature reaches 77°C (170°F).
  4. In the meantime, sauté the French shallot in the same skillet over medium heat for 2 minutes or until translucent. Deglaze skillet with the clementine juice then add honey and condensed chicken broth. Bring to a boil, stir in corn starch, and mix well.
  5. Reduce heat to medium-low and simmer 2 minutes. When sauce has thickened, strain it. Add clementine segments to sauce.
  6. Top chicken tournedos with clementine sauce and sprinkle with fresh mint. Serve with rice and a green vegetable.

Variation:
This clementine sauce is excellent with white fish. Try it!

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