Slightly sweet with citrus notes.
|4 c||chicken broth|
|4||chicken breasts (whole)|
|4||kiwi (peeled and cut into 1/4" slices)|
|1||celery stalk (chopped)|
|1||leek (white part only, chopped)|
|cayenne pepper (to taste)|
|salt (to taste)|
|pepper (to taste)|
In a large sauce pan, bring the chicken broth to a boil. Add the chicken breasts and gently simmer them for about 10 minutes. Skim any residue that appears on the broth's surface.
While the chicken simmers, take out four plates, and arrange a sliced kiwi on each one in a fan.
Peel one half of the orange. Finely shred the peeled half and sprinkle some on each plate over the kiwi. Juice the remaining half into a small bowl, then juice the lemon. Stir to combine both juices and set aside.
After the chicken has been simmering for 10 minutes, add the chopped celery and leek and simmer for 10 more minutes.
Melt the butter in a small sauce pan over medium low heat. Stir in the sugar. Cook over low heat, stirring frequently, until it is caramelized. Gradually whisk in the orange and lemon juices. Boil until the liquid is reduced to about 2 tablespoons.
Remove the chicken breasts from the broth and place one one each plate, on top of the kiwi. Season with cayenne and salt and pepper to taste, then drizzle the citrus sauce over each piece.