🍊Chicken with orange sauce and walnuts🍊

Peel the walnuts and toast them in a non-stick frying pan (without any oil). Set aside.

Mark the breasts over high heat to prevent them from releasing juices, very little time. When the breasts are browned, add a pinch of salt, thyme and the juice of the three oranges. Reduce the heat to half and let it reduce.

When there is less than half of the juice left, add the walnuts and increase the heat to caramelize. If you leave it longer, the sauce will be thicker but less quantity. It is up to taste.

The sauce continues to thicken as it cools, I recommend removing it from the heat a little before it is as we want it. If you leave it longer, the sauce is thicker but less quantity. It's up to your taste. Enjoy!